NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground pork (93% lean)

1 large Egg

0.5 oz Dry brown rice ramen noodles

0.25 tsp Toasted sesame oil

1 cup Baby bok choy

2 cups Low-sodium chicken broth

1 tbsp Sriracha

1 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower in the egg, and cook for 6.5 minutes for a jammy yolk, then transfer to an ice bath.

• 2

  In a medium pot over medium heat, add the sesame oil and ground pork, breaking it apart with a wooden spoon until browned and cooked through.

• 3

  Stir in the minced garlic, grated ginger, sea salt, and black pepper, cooking for 1 minute until the aromatics are fragrant.

• 4

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

• 5

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

• 6

  Peel the cooled egg and slice it in half lengthwise.

• 7

  Ladle the soup into a large bowl, top with the egg halves, and garnish with sliced green onions before serving.