NUTRITION

SERVINGS

INGREDIENTS

5 oz pork tenderloin

1.5 oz brown rice ramen noodles

1 large egg

2 cup low-sodium chicken broth

1 tbsp sriracha

1 tbsp tamari

1 tsp toasted sesame oil

1 cup baby bok choy

0.25 cup green onions

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 and cook the egg for 6.5 minutes, then immediately transfer to an ice bath, peel, and set aside.

• 2

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

• 3

  Heat the toasted sesame oil in a medium pot over medium-high heat and sear the pork strips until golden brown.

• 4

  Add minced garlic and grated fresh ginger to the pot, sautéing for 1 minute until fragrant.

• 5

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

• 6

  Add the brown rice ramen noodles to the broth and cook according to the package instructions, usually about 4 minutes.

• 7

  During the last 2 minutes of noodle cooking, stir in the chopped baby bok choy until just wilted.

• 8

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