NUTRITION

SERVINGS

INGREDIENTS

4 oz pork tenderloin

1 large egg

2 oz brown rice ramen noodles

2 cup low-sodium chicken broth

1 tsp toasted sesame oil

1 tbsp sriracha

1 tbsp tamari

1 cup baby bok choy

0.25 cup shiitake mushrooms

1 tsp fresh ginger

1 clove garlic

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 boil for exactly 6 minutes and 30 seconds. Immediately transfer to an ice bath, let cool, then peel and set aside.

• 2

  Thinly slice the pork tenderloin into bite-sized strips and season with sea salt and black pepper.

• 3

  In a medium pot, heat the toasted sesame oil over medium heat. Add the minced ginger, garlic, and sliced shiitake mushrooms, sautéing for 2 minutes until fragrant.

• 4

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

• 5

  Add the brown rice ramen noodles and the sliced pork to the simmering broth. Cook for 3-4 minutes until the noodles are tender and the pork is just cooked through.

• 6

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

• 7

  Pour the ramen and broth into a deep bowl. Slice the jammy egg in half and place on top before serving.