NUTRITION

SERVINGS

INGREDIENTS

2.5 oz chicken breast

1.5 oz brown rice ramen noodles

2 cup low-sodium chicken broth

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 large egg

1 tbsp sriracha

1 tbsp tamari

0.5 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

  Bring a small pot of water to a boil, gently lower the egg in, and cook for 6.5 minutes before immediately transferring to an ice bath.

• 2

  In a medium pot, heat the sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1 minute.

• 3

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

• 4

  Add the whole chicken breast to the broth and poach for 12-15 minutes until fully cooked, then remove the chicken and shred it with two forks.

• 5

  Add the dry ramen noodles, sliced mushrooms, and halved baby bok choy to the simmering broth and cook for 4 minutes until the noodles are tender.

• 6

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

• 7

  Ladle the soup and noodles into a large bowl, top with the peeled and halved soft-boiled egg, and garnish with sliced green onions.