NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground pork (93% lean)

2 cups Chicken bone broth

0.75 oz Brown rice ramen noodles

1 large Egg

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

1 tbsp Sriracha

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Toasted sesame oil

1 tbsp Scallions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower in the egg, and cook for 7 minutes; immediately transfer to an ice bath, peel, and set aside.

• 2

  In a medium saucepan over medium-high heat, add the ground pork, sea salt, and black pepper, cooking until browned and crumbled.

• 3

  Add the minced garlic and grated ginger to the pork, sautéing for 1 minute until fragrant.

• 4

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

• 5

  Add the shiitake mushrooms and baby bok choy to the broth, cooking for 2-3 minutes until the vegetables are tender-crisp.

• 6

  Stir in the brown rice ramen noodles and cook according to package directions until softened.

• 7

  Remove from heat and stir in the toasted sesame oil.

• 8

  Pour the soup into a large bowl, top with the halved soft-boiled egg and sliced scallions, and serve immediately.