NUTRITION

SERVINGS

INGREDIENTS

3 oz ground pork

0.75 oz brown rice ramen noodles

1 large egg

2 cup chicken bone broth

0.25 tsp toasted sesame oil

1 tbsp sriracha

1 tbsp tamari

1 cup baby bok choy

0.25 cup shiitake mushrooms

1 tsp fresh ginger

1 clove garlic

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 cook the egg for 6.5 minutes, then immediately transfer to an ice bath.

• 2

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

• 3

  Add the sea salt, black pepper, minced garlic, grated ginger, and sliced shiitake mushrooms to the pot, sautéing for 2 minutes.

• 4

  Pour in the chicken bone broth, tamari, and sriracha, then bring the liquid to a light simmer.

• 5

  Submerge the ramen noodles and baby bok choy in the broth, cooking for 3-4 minutes until the noodles are tender.

• 6

  Carefully peel the cooled egg and slice it in half lengthwise.

• 7

  Pour the soup into a large bowl and garnish with the sliced green onion and the soft-boiled egg.