NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz soba noodles

1 large egg

2 cup low-sodium chicken broth

1 cup bok choy

0.5 cup shiitake mushrooms

1 tbsp sriracha

1 tbsp tamari

1 tsp grated fresh ginger

1 clove minced garlic

1 tsp toasted sesame oil

1 whole green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cook the soba noodles in boiling water for 4-5 minutes until tender, then drain and rinse with cold water.

• 2

  Place the egg in a small pot of boiling water for 6.5 minutes, then transfer to an ice bath, peel, and slice in half.

• 3

  In a medium pot over medium heat, sauté the garlic and ginger in sesame oil for 1 minute until fragrant.

• 4

  Pour in the chicken broth, sriracha, tamari, sea salt, and black pepper, and bring the liquid to a gentle simmer.

• 5

  Thinly slice the chicken breast and add it to the broth along with the mushrooms and bok choy.

• 6

  Simmer for 5-7 minutes until the chicken is fully cooked through and the vegetables have softened.

• 7

  Place the cooked noodles in a large bowl, ladle the hot soup and chicken over them, and garnish with the soft-boiled egg and sliced green onion.