NUTRITION

SERVINGS

INGREDIENTS

6 oz ground pork (93% lean)

1 large egg

0.5 oz brown rice ramen noodles

2 cup chicken broth

1 tbsp sriracha

0.25 tsp toasted sesame oil

1 cup baby bok choy

0.25 cup shiitake mushrooms

1 tsp fresh ginger

1 clove garlic

1 tbsp tamari

1 tbsp scallions

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 cook for 6 minutes and 30 seconds before transferring immediately to an ice bath.

• 2

  In a large saucepan over medium-high heat, add the toasted sesame oil and ground pork, breaking it apart with a wooden spoon until browned and fully cooked.

• 3

  Stir in the minced garlic, grated ginger, and sliced shiitake mushrooms, sautéing for 2 minutes until the aromatics are fragrant and the mushrooms begin to soften.

• 4

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

• 5

  Add the brown rice ramen noodles and baby bok choy to the pot, cooking for 3 to 4 minutes until the noodles are tender and the greens are vibrant and wilted.

• 6

  Season the broth with sea salt and black pepper, adjusting the sriracha if additional heat is desired.

• 7

  Carefully peel the cooled egg and slice it in half lengthwise to reveal the soft, jammy yolk.

• 8

  Ladle the ramen and broth into a deep bowl, then top with the jammy egg halves and a garnish of sliced scallions.