NUTRITION

SERVINGS

INGREDIENTS

3 oz ground pork

1 large egg

0.75 oz brown rice ramen noodles

2 cup low-sodium chicken bone broth

1 tbsp sriracha

1 tbsp tamari

0.25 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 cup baby bok choy

0.25 cup scallions

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 before transferring to an ice bath to cool.

• 2

  In a separate medium pot, cook the ground pork over medium-high heat until browned, seasoning with the sea salt and black pepper.

• 3

  Add the minced ginger and garlic to the pork and sauté for 1 minute until fragrant.

• 4

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

• 5

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

• 6

  Remove the pot from the heat and stir in the toasted sesame oil for a nutty finish.

• 7

  Peel the cooled egg and slice it in half to reveal the jammy yolk.

• 8

  Ladle the soup and noodles into a bowl, top with the egg halves, and garnish with sliced scallions.