NUTRITION

SERVINGS

INGREDIENTS

5 oz 93% lean ground pork

0.5 tsp toasted sesame oil

1 tsp minced garlic

1 tsp grated fresh ginger

1 tbsp sriracha sauce

1 tbsp low-sodium tamari

2 cups low-sodium chicken broth

1 oz dry brown rice ramen noodles

1 cup chopped bok choy

0.25 cup shelled edamame

1 large egg

1 tsp sliced green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil and cook the egg for 6.5 minutes, then immediately shock in ice water, peel, and set aside.

• 2

  In a medium pot, heat the toasted sesame oil over medium-high heat and brown the ground pork until fully cooked and slightly crispy.

• 3

  Add the minced garlic and grated ginger to the pork, sautéing for 1 minute until the aromatics are fragrant.

• 4

  Stir in the sriracha and tamari, tossing to coat the pork evenly in the spicy sauce.

• 5

  Pour in the chicken broth and bring the mixture to a gentle simmer over medium heat.

• 6

  Add the dry brown rice ramen noodles and shelled edamame to the broth, cooking for 3-4 minutes until the noodles are tender.

• 7

  Toss in the chopped bok choy during the last minute of cooking just until it begins to wilt.

• 8

  Season the soup with sea salt and black pepper to taste.

• 9

  Ladle the soup into a deep bowl, top with the halved soft-boiled egg and sliced green onions before serving.