NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.25 oz Brown rice ramen noodles

1 large Egg

2 cup Chicken bone broth

0.5 tbsp Sriracha

0.5 tsp Sesame oil

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

1 tsp Fresh ginger

1 clove Garlic

1 tbsp Tamari

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil and carefully lower in the egg; boil for 6.5 minutes, then transfer to an ice bath.

• 2

  In a medium pot, heat the sesame oil over medium heat and sauté the minced garlic, grated ginger, and sliced shiitake mushrooms until fragrant.

• 3

  Pour in the chicken bone broth, tamari, and sriracha, bringing the liquid to a gentle simmer.

• 4

  Add the chicken breast to the broth and poach until cooked through, then remove and shred with two forks.

• 5

  Add the brown rice ramen noodles and baby bok choy to the simmering broth, cooking for 3-4 minutes until the noodles are tender.

• 6

  Return the shredded chicken to the pot and season with sea salt and black pepper.

• 7

  Peel the soft-boiled egg and slice it in half.

• 8

  Ladle the soup into a bowl and top with the egg halves and sliced green onions.