NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork tenderloin

1 large Egg

1 oz Brown rice ramen noodles

1.5 cup Chicken bone broth

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

1 tbsp Sriracha sauce

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

1 stalk Green onion

0.5 tsp Toasted sesame oil

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the egg in, and cook for 6.5 minutes before transferring to an ice bath to cool.

• 2

  Season the pork tenderloin with a pinch of sea salt and sear in a pan over medium-high heat until the internal temperature reaches 145 degrees, then set aside to rest before slicing thinly.

• 3

  In a medium pot, sauté the minced garlic and grated ginger in toasted sesame oil until fragrant, about 1 minute.

• 4

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

• 5

  Add the shiitake mushrooms and brown rice ramen noodles to the pot, cooking for 3-4 minutes until the noodles are tender.

• 6

  Stir in the baby bok choy during the last minute of cooking until the leaves are just wilted.

• 7

  Pour the soup and noodles into a large bowl, then top with the sliced pork, the halved jammy egg, and sliced green onions.