Name: Sriracha Chicken Ramen Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 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 bok choy; 0.5 cup shiitake mushrooms; 1 tsp fresh ginger; 1 clove garlic; 1 tbsp green onions; 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 Chicken Ramen Soup

Sautéed chicken and tender brown rice noodles simmered in a spicy, aromatic broth with crisp bok choy and earthy mushrooms.

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NUTRITION

Protein

45.6g

Fat

12.0g

Carbs

43.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

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 bok choy

0.5 cup shiitake mushrooms

1 tsp fresh ginger

1 clove garlic

1 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Heat the toasted sesame oil in a large pot over medium heat and sauté the sliced chicken breast seasoned with sea salt and black pepper until cooked through.
2
Add the minced garlic, grated fresh ginger, and sliced shiitake mushrooms to the pot, stirring for 2 minutes until fragrant.
3
Pour in the low-sodium chicken broth, tamari, and sriracha, bringing the mixture to a gentle boil.
4
Submerge the brown rice ramen noodles and chopped bok choy into the liquid, simmering for 4 to 5 minutes until the noodles are tender.
5
Divide the soup into bowls and garnish with sliced green onions before serving warm.