NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Soba noodles

1.5 cup Chicken broth

1 tbsp Sriracha

1 tsp Sesame oil

1 clove Garlic

1 tsp Ginger

1 cup Bok choy

0.25 cup Mushrooms

1 tbsp Tamari

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a medium pot, bring the chicken broth, minced garlic, grated ginger, and tamari to a gentle simmer over medium heat.

• 2

  Submerge the chicken breast in the liquid and poach for 12 minutes until the center is opaque, then remove and shred using two forks.

• 3

  Cook the soba noodles in a separate pot of boiling water until al dente, then drain and rinse under cold water to prevent sticking.

• 4

  Add the bok choy and sliced mushrooms to the aromatic broth, simmering for 3 minutes until the greens are bright and tender.

• 5

  Whisk in the sriracha, sesame oil, sea salt, and black pepper to create a silky and spicy finish to the soup base.

• 6

  Place the cooked noodles in a deep bowl, pile the shredded chicken and vegetables on top, and ladle the hot broth over the dish.