NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Brown rice ramen noodles

1.5 cup Chicken bone broth

1 tbsp Sriracha

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 cup Baby bok choy

0.25 cup Scallions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the chicken breast evenly with sea salt and black pepper.

• 2

  Heat the toasted sesame oil in a medium pot over medium-high heat and sear the chicken until golden and cooked through, then remove from the pot and slice into thin strips.

• 3

  In the same pot, add the minced ginger and garlic, sautéing for 1 minute until fragrant.

• 4

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

• 5

  Add the brown rice ramen noodles and chopped baby bok choy to the simmering broth, cooking for 3 to 4 minutes until the noodles are tender.

• 6

  Return the sliced chicken to the pot for 1 minute to warm through.

• 7

  Ladle the soup into a deep bowl and garnish with the fresh sliced scallions before serving.