NUTRITION

SERVINGS

INGREDIENTS

4 oz ground pork

0.25 tsp toasted sesame oil

1 tbsp fresh ginger

2 cloves garlic

1.5 cups chicken bone broth

1 tbsp sriracha

1 tbsp tamari

0.5 oz brown rice ramen noodles

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 large egg

1 stalk green onion

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the egg into the water, and simmer for 6.5 minutes. Immediately transfer to an ice bath, then peel and set aside.

• 2

  In a medium pot, heat the toasted sesame oil over medium heat and add the ground pork, breaking it up with a spoon until browned and cooked through.

• 3

  Stir in the minced ginger and garlic, sautéing for 1 minute until fragrant.

• 4

  Pour in the chicken bone broth, sriracha, and tamari. Bring the mixture to a gentle simmer.

• 5

  Add the dry brown rice ramen noodles and sliced shiitake mushrooms to the broth. Cook for 3 minutes.

• 6

  Add the chopped baby bok choy to the pot and cook for an additional 1-2 minutes until the noodles are tender and the greens are bright and wilted.

• 7

  Pour the soup into a large bowl. Slice the soft-boiled egg in half and place it on top.

• 8

  Garnish with thinly sliced green onions and an extra drizzle of sriracha if desired.