Name: Sriracha Pork Ramen Soup with Jammy Egg
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz lean ground pork; 1 large egg; 1 oz brown rice ramen noodles; 2 cups low-sodium chicken broth; 1 tbsp sriracha sauce; 1 tbsp tamari; 1 tsp fresh ginger; 1 clove garlic; 1 cup bok choy; 1 tsp sesame oil; 0.25 tsp sea salt; 0.25 tsp black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sriracha Pork Ramen Soup with Jammy Egg

Sautéed lean pork simmered in a spicy Sriracha-infused broth with tender brown rice ramen and a silky soft-boiled egg.

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NUTRITION

Protein

48.7g

Fat

20.1g

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

6 oz lean ground pork

1 large egg

1 oz brown rice ramen noodles

2 cups low-sodium chicken broth

1 tbsp sriracha sauce

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 cup bok choy

1 tsp sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Soft boil the egg by placing it in boiling water for 6.5 minutes, then immediately transferring it to an ice bath to cool.
2
Heat the sesame oil in a medium pot over medium-high heat and brown the ground pork until fully cooked.
3
Season the pork with sea salt and black pepper, then stir in the grated ginger and minced garlic for 1 minute until fragrant.
4
Pour in the chicken broth, tamari, and sriracha, bringing the liquid to a gentle simmer.
5
Add the dry brown rice ramen noodles and chopped bok choy to the pot, cooking for 3 to 4 minutes until the noodles are tender.
6
Peel the cooled egg carefully and slice it in half to reveal the jammy yolk.
7
Ladle the hot soup and pork into a large bowl and top with the egg halves before serving.