NUTRITION

SERVINGS

INGREDIENTS

10 oz Ground pork

4 oz Brown rice ramen noodles

2 large Eggs

4 cup Low-sodium chicken broth

2 cup Baby bok choy

1 cup Shiitake mushrooms

2 tbsp Tamari

1 tbsp Fresh ginger

2 clove Garlic

1 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Green onions

PREPARATION

• 1

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

• 2

  In a large pot, brown the ground pork over medium-high heat until cooked through, seasoning with sea salt and black pepper.

• 3

  Add the minced garlic, grated ginger, and sliced mushrooms to the pork, sautéing for 3 minutes until the mushrooms soften.

• 4

  Pour in the chicken broth and tamari, bringing the mixture to a gentle simmer.

• 5

  Add the ramen noodles and baby bok choy to the broth, cooking for 4 minutes until the noodles are tender and greens are vibrant.

• 6

  Stir in the toasted sesame oil and divide the ramen and broth into two large bowls.

• 7

  Peel and halve the soft-boiled eggs, placing them on top of the bowls along with a garnish of sliced green onions.