NUTRITION

SERVINGS

INGREDIENTS

3.5 oz ground pork

0.5 oz brown rice ramen noodles

1 large egg

2 cup low-sodium chicken broth

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tbsp sriracha

1 tbsp tamari

0.25 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 stalk green onion

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 simmer for 6 minutes and 30 seconds for a jammy yolk.

• 2

  Immediately transfer the egg to an ice bath to stop the cooking, then peel and set aside.

• 3

  In a separate pot, cook the brown rice ramen noodles according to package directions, then drain and rinse with cold water.

• 4

  Heat toasted sesame oil in a medium pot over medium-high heat and brown the ground pork until cooked through, seasoning with sea salt and black pepper.

• 5

  Stir in the minced garlic, grated fresh ginger, and sliced shiitake mushrooms, sautéing for 2 minutes until the mushrooms soften.

• 6

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

• 7

  Add the chopped baby bok choy to the broth and cook for 2 minutes until the greens are wilted but the stems remain crisp.

• 8

  Divide the cooked noodles into a bowl, pour the spicy pork broth and vegetables over them, and top with the halved jammy egg and sliced green onions.