NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

2 cup Beef bone broth

1 oz Soba noodles

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

1 tbsp Avocado oil

1 tsp Sichuan peppercorns

1 tbsp Red chili flakes

1 tbsp Fresh ginger

2 clove Garlic

1 tbsp Coconut aminos

0.25 tsp Sea salt

1 stalk Green onion

PREPARATION

• 1

  In a medium pot, heat the avocado oil over medium-low heat and add the Sichuan peppercorns and red chili flakes, stirring for 2 minutes until the oil is fragrant and vibrant red.

• 2

  Add the minced ginger and garlic to the pot, sautéing for 1 minute until soft and aromatic.

• 3

  Pour in the beef bone broth and coconut aminos, then bring the mixture to a gentle boil.

• 4

  Add the dry soba noodles to the boiling broth and cook according to package directions, usually about 4-5 minutes.

• 5

  While the noodles cook, add the thinly sliced chicken breast, shiitake mushrooms, and baby bok choy to the pot.

• 6

  Simmer for 3-4 minutes until the chicken is opaque and cooked through and the vegetables are tender yet vibrant.

• 7

  Season the broth with sea salt and serve in a large bowl, garnished with thinly sliced green onions.