NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 oz brown rice ramen noodles

2 cup low-sodium chicken broth

1 tbsp sriracha

1 tbsp tamari

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

1 cup baby bok choy

0.25 cup shiitake mushrooms

1 tsp green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium pot, bring the chicken broth, tamari, sriracha, grated fresh ginger, and minced garlic to a gentle simmer over medium heat.

• 2

  Add the thinly sliced chicken breast to the broth and cook for 5 to 7 minutes until the meat is opaque and cooked through.

• 3

  Stir in the brown rice ramen noodles and sliced shiitake mushrooms, cooking for 3 to 4 minutes until the noodles reach a tender consistency.

• 4

  Add the baby bok choy during the final minute of cooking just until the leaves are wilted and the stems are crisp-tender.

• 5

  Remove the pot from the heat and stir in the sesame oil, then season with sea salt and black pepper.

• 6

  Ladle the soup into a large bowl and garnish with thinly sliced green onions before serving immediately.