NUTRITION

SERVINGS

INGREDIENTS

6 oz pork tenderloin

4 oz shirataki noodles

1 large egg

2 cup beef bone broth

1 cup baby bok choy

1 tbsp sriracha

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 stalk green onion

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the egg into the water, and cook for 6.5 minutes before transferring to an ice bath.

• 2

  Slice the pork tenderloin into very thin strips and season with sea salt and black pepper.

• 3

  In a medium pot, heat the toasted sesame oil over medium-high heat and sear the pork strips until browned, about 2-3 minutes.

• 4

  Add the minced garlic and grated ginger to the pot, sautéing for 30 seconds until fragrant.

• 5

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

• 6

  Add the chopped baby bok choy and rinsed shirataki noodles to the broth, cooking for 2-3 minutes until the greens are wilted.

• 7

  Peel the cooled egg and slice it in half.

• 8

  Ladle the soup into a large bowl, top with the egg halves and sliced green onions, and serve immediately.