NUTRITION

SERVINGS

INGREDIENTS

6 oz lean ground pork

1 large egg

1 oz brown rice ramen noodles

2 cup low-sodium chicken broth

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tbsp sriracha

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 tbsp green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil. Gently lower the egg into the water and boil for 6.5 minutes. Immediately transfer to an ice bath, peel when cool, and set aside.

• 2

  Cook the brown rice ramen noodles according to package directions, then drain and set aside.

• 3

  In a medium pot over medium-high heat, add the ground pork, minced garlic, and grated ginger. Season with sea salt and black pepper. Cook until the pork is browned and cooked through.

• 4

  Pour in the chicken broth, tamari, and sriracha. Add the sliced shiitake mushrooms and bring to a gentle simmer for 5 minutes.

• 5

  Stir in the chopped baby bok choy and cook for 1-2 minutes until just wilted.

• 6

  Divide the noodles into a bowl and pour the hot broth, pork, and vegetables over them.

• 7

  Slice the jammy egg in half and place on top. Drizzle the entire bowl with toasted sesame oil and garnish with sliced green onions.