NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground pork (93% lean)

0.5 oz Brown rice ramen noodles

1 large Egg

2 cup Low-sodium chicken broth

0.5 tbsp Gochujang

1 tbsp Tamari

0.5 tsp Toasted sesame oil

1 tsp Fresh ginger

2 clove Garlic

1 cup Baby bok choy

0.25 cup 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 6.5 minutes before transferring to an ice bath.

• 2

  In a separate pot, cook the brown rice ramen noodles according to the package directions, then drain and set aside.

• 3

  In a large saucepan or Dutch oven, heat the sesame oil over medium-high heat and add the ground pork, breaking it up with a spatula.

• 4

  Season the pork with sea salt, black pepper, minced garlic, and grated ginger, cooking until the meat is browned and no longer pink.

• 5

  Stir in the gochujang and tamari, coating the pork evenly to create a flavorful, spicy base.

• 6

  Pour in the chicken broth and bring the mixture to a gentle simmer for about 5 minutes to meld the flavors.

• 7

  Add the chopped baby bok choy to the broth and cook for 2 minutes until the leaves are bright green and the stems are slightly tender.

• 8

  Peel the soft-boiled egg and slice it in half lengthwise.

• 9

  Place the cooked noodles into a deep bowl, ladle the spicy pork and broth over the top, and garnish with the egg halves and sliced scallions.