NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz brown rice ramen noodles

1 large egg

1 cup bok choy

0.5 cup shiitake mushrooms

2 cup low sodium chicken broth

1 tbsp sriracha

1 tbsp tamari

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

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, then immediately transfer to an ice bath.

• 2

  Slice the chicken breast into thin strips and season with sea salt and black pepper.

• 3

  Heat sesame oil in a medium pot over medium-high heat; sear the chicken until golden brown, then remove and set aside.

• 4

  In the same pot, sauté minced garlic, grated ginger, and sliced shiitake mushrooms for 2 minutes until fragrant.

• 5

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

• 6

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

• 7

  Return the chicken to the pot to warm through.

• 8

  Pour the soup into a bowl, top with the peeled and halved soft-boiled egg, and garnish with sliced green onions.