NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

1.5 oz brown rice ramen noodles

2 cup low-sodium chicken broth

1 tbsp sriracha

1 tbsp tamari

1 tsp toasted sesame oil

1 cup baby bok choy

1 tsp fresh ginger

1 clove garlic

2 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil, gently lower the egg into the water, and cook for 6.5 minutes.

• 2

  Immediately transfer the egg to an ice bath for 2 minutes, then peel and set aside.

• 3

  In a medium pot, heat the toasted sesame oil over medium heat and sauté the chicken breast strips until browned.

• 4

  Stir in the minced ginger and garlic, cooking for 1 minute 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 baby bok choy to the pot, cooking for 3-4 minutes until the noodles are tender.

• 7

  Season the broth with sea salt and black pepper.

• 8

  Pour the ramen into a bowl, slice the jammy egg in half to place on top, and garnish with sliced green onions.