NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

1.5 oz Dry soba noodles

1 large Egg

2 cups Low-sodium chicken bone broth

1 cup Baby bok choy

1 tbsp White miso paste

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

1 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Sliced green onions

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the egg in, and simmer for exactly 6.5 minutes before transferring to an ice bath to cool.

• 2

  Season the chicken breast with sea salt and black pepper, then sear in a pan over medium heat until cooked through and golden brown.

• 3

  In a separate pot, sauté minced garlic and grated ginger in sesame oil until fragrant, then pour in the chicken bone broth and tamari.

• 4

  Whisk the miso paste into the warm broth until fully dissolved, then add the soba noodles and simmer according to package directions.

• 5

  Add the baby bok choy to the broth during the last 2 minutes of noodle cooking until the leaves are just wilted.

• 6

  Slice the chicken into thin strips and peel the cooled egg, then assemble the ramen in a deep bowl and garnish with fresh green onions.