Name: Sriracha Chicken Ramen Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Chicken breast; 1.5 oz Brown rice ramen noodles; 2 cup Low-sodium chicken bone broth; 1 tbsp Sriracha; 1 tbsp Tamari; 1 tsp Fresh ginger; 1 clove Garlic; 1 cup Baby bok choy; 0.5 cup Shiitake mushrooms; 2 stalk Green onions; 1 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sriracha Chicken Ramen Soup

Sautéed chicken and shiitake mushrooms simmered in a spicy, ginger-infused bone broth served over tender brown rice ramen noodles for a vibrant and warming bowl.

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NUTRITION

Protein

41.9g

Fat

10.4g

Carbs

48.1g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken breast

1.5 oz Brown rice ramen noodles

2 cup Low-sodium chicken bone broth

1 tbsp Sriracha

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

2 stalk Green onions

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Slice the chicken breast into thin, bite-sized strips and season with sea salt and black pepper.
2
Heat avocado oil in a large pot over medium-high heat and sauté the chicken and sliced shiitake mushrooms until the chicken is browned.
3
Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.
4
Pour in the chicken bone broth, tamari, and sriracha, bringing the liquid to a gentle boil.
5
Add the brown rice ramen noodles and chopped baby bok choy to the pot, simmering for 3-4 minutes until the noodles are tender.
6
Ladle the soup into a large bowl and garnish with sliced green onions before serving.