NUTRITION

SERVINGS

INGREDIENTS

5 oz ground pork

1 large egg

0.5 oz brown rice ramen noodles

2 cup low-sodium chicken broth

0.5 tbsp sriracha

0 tsp toasted sesame oil

1 cup baby spinach

0.25 cup green onions

1 tsp fresh ginger

1 clove garlic

0.5 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the egg into the water, and cook for 6.5 minutes for a soft-boiled yolk.

• 2

  Remove the egg and place it in an ice bath immediately; once cool, peel and slice in half.

• 3

  In a large saucepan or Dutch oven, heat the toasted sesame oil over medium-high heat.

• 4

  Add the ground pork, sea salt, and black pepper, breaking it apart with a wooden spoon until browned and cooked through.

• 5

  Stir in the minced garlic and grated ginger, sautéing for 1 minute until fragrant.

• 6

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

• 7

  Add the dry brown rice ramen noodles to the pot and cook for 3-4 minutes until tender.

• 8

  Stir in the baby spinach during the last minute of cooking until just wilted.

• 9

  Ladle the soup into a bowl and garnish with sliced green onions and the prepared soft-boiled egg.