NUTRITION

SERVINGS

INGREDIENTS

4 oz ground pork

1 large egg

0.5 oz brown rice ramen noodles

2 cups chicken bone broth

1 tbsp sriracha

1 tbsp tamari

0.5 tsp toasted sesame oil

1 cup baby bok choy

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the egg into the water, and boil for exactly 6 minutes and 30 seconds.

• 2

  Immediately transfer the egg to an ice bath to stop the cooking, then peel and slice in half once cooled.

• 3

  Cook the brown rice ramen noodles in a separate pot according to package directions, then drain and set aside.

• 4

  In a medium saucepan, heat the toasted sesame oil over medium-high heat and add the ground pork, minced garlic, and grated ginger.

• 5

  Season the pork with sea salt and black pepper, breaking it apart with a spatula until browned and fully cooked.

• 6

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

• 7

  Add the chopped baby bok choy to the broth and cook for 2 minutes until the greens are wilted and the stems are tender-crisp.

• 8

  Place the cooked noodles into a large bowl and pour the spicy pork broth and vegetables over them.

• 9

  Top the ramen with the jammy egg halves and a garnish of sliced green onions before serving.