NUTRITION

SERVINGS

INGREDIENTS

3.5 oz ground pork

2 large eggs

0.5 oz brown rice ramen noodles

2 cup low-sodium chicken broth

1 tbsp sriracha

1 tbsp tamari

0.5 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 cup baby bok choy

0.25 cup green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil and carefully lower in the eggs; cook for 6.5 minutes, then immediately transfer to an ice bath to peel and halve.

• 2

  In a separate large pot, heat the toasted sesame oil over medium heat and brown the ground pork until fully cooked and slightly crispy.

• 3

  Stir in the minced garlic and grated ginger, sautéing for 1 minute until the aromatics are fragrant.

• 4

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

• 5

  Add the brown rice ramen noodles to the broth and cook according to package directions, typically 3 to 4 minutes.

• 6

  During the last 2 minutes of noodle cooking, stir in the chopped baby bok choy until the leaves are wilted and the stems are tender.

• 7

  Season the soup with sea salt and black pepper to taste.

• 8

  Divide the ramen and broth into a deep bowl, top with the sliced green onions, and finish with the halved jammy eggs.