NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz brown rice ramen noodles

1 large egg

2 cups low-sodium chicken broth

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tbsp sriracha

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp green onion

PREPARATION

• 1

  Bring a small pot of water to a boil and cook the egg for exactly 6 minutes and 30 seconds, then immediately transfer to an ice bath to stop the cooking.

• 2

  In a medium pot, heat the toasted sesame oil over medium heat and sauté the minced garlic, grated ginger, and sliced shiitake mushrooms until fragrant and softened.

• 3

  Pour in the chicken broth, tamari, and sriracha, bringing the liquid to a gentle simmer over medium-high heat.

• 4

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

• 5

  While the chicken poaches, cook the brown rice ramen noodles in a separate pot of boiling water according to the package directions, then drain and set aside.

• 6

  Add the chopped baby bok choy to the simmering broth for the final 2 minutes of cooking until the leaves are wilted and the stems are just tender.

• 7

  Divide the cooked noodles between bowls, ladle the spicy broth and bok choy over them, and top with the shredded chicken, the halved soft-boiled egg, and sliced green onions.