NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Brown rice ramen noodles

1.5 cup Chicken broth

1 tbsp Sriracha sauce

1 tbsp Tamari

1 tsp Sesame oil

1 clove Garlic

1 tsp Ginger

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper on both sides.

• 2

  Heat sesame oil in a medium pot over medium-high heat and sear the chicken until golden and cooked through, then remove and set aside to rest.

• 3

  In the same pot, add the minced garlic, grated ginger, and sliced shiitake mushrooms, sautéing for 2 minutes until fragrant.

• 4

  Pour in the chicken broth, tamari, and sriracha sauce, bringing the mixture to a gentle boil.

• 5

  Add the brown rice ramen noodles and chopped baby bok choy to the broth, simmering for 3 to 4 minutes until the noodles are tender and the greens are wilted.

• 6

  Slice the rested chicken into thin strips and return it to the pot to warm through.

• 7

  Ladle the soup into a large bowl and garnish with freshly sliced green onions before serving.