NUTRITION

SERVINGS

INGREDIENTS

4 oz pork tenderloin

1 large Egg egg

1 oz brown rice ramen noodles

2 cups chicken bone broth

1 tbsp white miso paste

1 tbsp tamari

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tsp fresh ginger

1 clove garlic

1 tsp avocado oil

1 stalk green onion

PREPARATION

• 1

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

• 2

  Season the pork tenderloin with a pinch of salt. Heat avocado oil in a skillet over medium-high heat and sear the pork until cooked through, about 4-5 minutes per side. Remove from heat and let rest before slicing into thin medallions.

• 3

  In a medium pot, sauté the minced garlic, grated ginger, and sliced shiitake mushrooms for 2 minutes until fragrant.

• 4

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

• 5

  Whisk the miso paste with a small amount of warm broth in a separate bowl until smooth, then stir it back into the main pot.

• 6

  Add the brown rice ramen noodles and baby bok choy to the broth. Simmer for 3-4 minutes until the noodles are tender and the greens are bright.

• 7

  Pour the broth, noodles, and vegetables into a large bowl. Top with the sliced pork, the halved soft-boiled egg, and sliced green onions.