NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken thighs

0.75 oz ramen noodles

1 tbsp gochujang

0.5 tsp toasted sesame oil

1 large egg

1 cup baby bok choy

1 clove garlic

0.5 tsp fresh ginger

2 cup water

1 tsp 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 and cook the egg for 6.5 minutes, then immediately transfer to an ice bath, peel, and set aside.

• 2

  Season the chicken thighs on both sides with sea salt and black pepper.

• 3

  Heat the toasted sesame oil in a skillet over medium-high heat and sear the chicken until golden brown and cooked through, roughly 5-6 minutes per side.

• 4

  In a separate medium pot, sauté the minced garlic and grated ginger for 1 minute until fragrant.

• 5

  Stir in the gochujang and tamari, then add 2 cups of water and bring the liquid to a gentle simmer.

• 6

  Add the ramen noodles and chopped baby bok choy to the broth, cooking for 3-4 minutes until the noodles reach your desired tenderness.

• 7

  Slice the cooked chicken thighs into thin strips.

• 8

  Pour the noodles and spicy broth into a deep bowl, then top with the sliced chicken, the halved soft-boiled egg, and thinly sliced green onions.