NUTRITION

SERVINGS

INGREDIENTS

5 oz ground pork (93% lean)

1 oz soba noodles

1.5 cup chicken bone broth

1 large egg

1 tsp toasted sesame oil

1 tbsp sriracha

1 tsp fresh ginger

1 clove garlic

1 cup baby spinach

0.25 cup green onions

1 tsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil and cook the egg for 7 minutes for a jammy yolk, then immediately transfer to an ice bath.

• 2

  In a medium pot, heat the toasted sesame oil over medium-high heat and brown the ground pork until fully cooked and slightly crispy.

• 3

  Stir in the minced garlic and grated ginger, sautéing for about 1 minute until the aromatics are fragrant.

• 4

  Pour in the chicken bone broth, sriracha, and coconut aminos, then bring the mixture to a gentle simmer.

• 5

  Add the dry soba noodles directly to the broth and cook for 4-5 minutes until tender.

• 6

  Stir in the baby spinach during the last minute of cooking until just wilted.

• 7

  Season the soup with sea salt and black pepper to taste.

• 8

  Ladle the soup into a deep bowl, peel and halve the soft-boiled egg, and place it on top with sliced green onions.