NUTRITION

SERVINGS

INGREDIENTS

2.5 oz chicken breast

1.5 oz brown rice ramen noodles

2 cup chicken bone broth

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tbsp sriracha

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 large egg

1 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the egg into the water, and simmer for 6 minutes before transferring to an ice bath.

• 2

  Heat the toasted sesame oil in a large pot over medium heat and add the sliced chicken breast, seasoning with sea salt and black pepper.

• 3

  Cook the chicken until browned on all sides, then stir in the minced garlic and grated ginger for 1 minute until fragrant.

• 4

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

• 5

  Add the shiitake mushrooms and brown rice ramen noodles to the pot, cooking for 3-4 minutes until the noodles are tender.

• 6

  Stir in the chopped baby bok choy during the last minute of cooking until it is bright green and slightly wilted.

• 7

  Peel the cooled egg and slice it in half.

• 8

  Ladle the soup into a large bowl, top with the soft-boiled egg halves, and garnish with sliced green onions.