NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground pork

0.5 oz dry brown rice ramen noodles

1 large egg

2 cup low-sodium beef broth

1 cup bok choy

1 tbsp sriracha sauce

0.5 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the egg into the water, and cook for 6 minutes and 30 seconds before transferring to an ice bath to cool and peel.

• 2

  Heat the toasted sesame oil in a medium pot over medium-high heat and add the ground pork, sea salt, and black pepper, breaking it apart with a wooden spoon until browned.

• 3

  Stir in the grated fresh ginger and minced garlic, cooking for 1 minute until the aromatics are fragrant.

• 4

  Pour in the beef broth, tamari, and sriracha sauce, then bring the mixture to a gentle simmer.

• 5

  Add the dry brown rice ramen noodles and chopped bok choy to the broth, cooking for 3 to 4 minutes until the noodles are tender and the greens are wilted.

• 6

  Pour the soup into a large bowl, slice the soft-boiled egg in half to place on top, and garnish with sliced green onions before serving.