NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork tenderloin

2 oz Brown rice ramen noodles

1 large Egg

2 cup Low-sodium chicken broth

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Green onions

PREPARATION

• 1

  Bring a small pot of water to a boil and cook the egg for 6.5 minutes, then immediately transfer to an ice bath, peel, and set aside.

• 2

  In a separate medium pot, cook the ramen noodles according to package directions, drain, and set aside.

• 3

  Heat the sesame oil in a large saucepan over medium-high heat and sear the pork tenderloin strips until golden brown.

• 4

  Add the minced garlic, ginger, and shiitake mushrooms to the pan, sautéing for 2 minutes until the mushrooms soften.

• 5

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

• 6

  Stir in the chopped bok choy and cook for 2 minutes until the greens are vibrant and the stems are tender-crisp.

• 7

  Season the broth with sea salt and black pepper to taste.

• 8

  Divide the noodles into a bowl, pour the pork and broth over them, and top with the halved soft-boiled egg and sliced green onions.