NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz brown rice ramen noodles

2 cup low-sodium chicken broth

1 tsp toasted sesame oil

1 tbsp sriracha sauce

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 cup baby bok choy

0.5 cup shiitake mushrooms

2 tbsp scallions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Mince the garlic and finely grate the fresh ginger.

• 2

  In a medium pot, heat the toasted sesame oil over medium heat and sauté the garlic, ginger, and sliced shiitake mushrooms until fragrant and softened.

• 3

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

• 4

  Add the whole chicken breast to the broth and poach for 12 to 15 minutes until the internal temperature reaches 165°F.

• 5

  While the chicken is poaching, cook the brown rice ramen noodles in a separate pot of boiling water according to package instructions, then drain and set aside.

• 6

  Remove the cooked chicken from the pot and use two forks to shred it into bite-sized pieces.

• 7

  Add the baby bok choy to the simmering broth for the final 2 minutes of cooking until the leaves are wilted and the stems are tender-crisp.

• 8

  Stir the shredded chicken back into the soup and season with sea salt and black pepper.

• 9

  Place the cooked noodles into a large bowl, pour the soup and vegetables over them, and garnish with thinly sliced scallions.