NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup chicken bone broth

1.5 oz brown rice ramen noodles

1 large egg

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tsp sriracha

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

1 tbsp tamari

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, add the egg, and cook for 6.5 minutes before transferring to an ice bath.

• 2

  In a medium pot, heat the sesame oil over medium heat and sauté the sliced chicken until browned and cooked through.

• 3

  Add the minced garlic, grated ginger, and sliced shiitake mushrooms to the pot, cooking for 2 minutes until fragrant.

• 4

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

• 5

  Add the dry ramen noodles and bok choy to the broth, cooking for 3-4 minutes until the noodles are tender.

• 6

  Peel and halve the soft-boiled egg while the noodles finish cooking.

• 7

  Ladle the soup into a bowl, top with the egg and sliced green onions, and season with sea salt and black pepper.