NUTRITION

SERVINGS

INGREDIENTS

6 oz lean ground pork

1.25 oz brown rice ramen noodles

1 large egg

2 cup low-sodium chicken bone broth

1 tbsp sriracha

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 cup baby bok choy

0.25 cup green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil and carefully lower in the egg; cook for 6.5 minutes, then immediately transfer to an ice bath to stop the cooking.

• 2

  In a large saucepan or Dutch oven, heat the toasted sesame oil over medium-high heat.

• 3

  Add the ground pork, sea salt, and black pepper to the pan, browning the meat and breaking it into small crumbles until fully cooked.

• 4

  Stir in the minced ginger and garlic, sautéing for about 1 minute until fragrant but not browned.

• 5

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

• 6

  Add the brown rice ramen noodles and chopped baby bok choy to the broth, simmering for 3 to 4 minutes until the noodles are tender and the greens are wilted.

• 7

  Carefully peel the cooled egg and slice it in half lengthwise.

• 8

  Ladle the soup and pork into a deep bowl, then top with the soft-boiled egg halves and a garnish of sliced green onions.