NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground pork (93% lean)

1.5 cups Chicken bone broth

0.5 oz Brown rice ramen noodles

1 large egg

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tbsp sriracha

0.5 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tbsp tamari

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, add the egg, and cook for 6.5 minutes for a jammy yolk; immediately transfer to an ice bath.

• 2

  In a medium pot, heat sesame oil over medium-high heat and brown the ground pork with sea salt and black pepper until fully cooked.

• 3

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

• 4

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

• 5

  Add the sliced shiitake mushrooms and chopped baby bok choy to the broth, cooking for 3 minutes until the greens are wilted.

• 6

  Stir in the dry ramen noodles and cook according to package directions until tender.

• 7

  Peel the egg and slice it in half.

• 8

  Ladle the soup into a bowl, top with the egg halves and sliced green onions, and serve immediately.