NUTRITION

SERVINGS

INGREDIENTS

4 oz 93% lean ground pork

1 large egg

1.5 oz brown rice ramen noodles

2 cups beef bone broth

1 tbsp sriracha

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 cup baby spinach

1 tbsp 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 the egg into the water; boil for 6 minutes and 30 seconds, then immediately transfer to an ice bath.

• 2

  In a medium saucepan, heat the toasted sesame oil over medium-high heat and add the ground pork, breaking it apart with a spoon until browned.

• 3

  Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

• 4

  Pour in the beef bone broth and sriracha, bringing the mixture to a gentle simmer.

• 5

  Add the dry brown rice ramen noodles to the broth and cook for 3-4 minutes, or until the noodles are tender.

• 6

  Stir in the baby spinach until just wilted, then season the broth with sea salt and black pepper.

• 7

  Peel the cooled egg and slice it in half.

• 8

  Pour the ramen into a bowl and top with the jammy egg halves and sliced green onions.