Name: Sriracha Chicken Ramen Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 oz brown rice ramen noodles; 2 cup low-sodium chicken broth; 1 cup baby bok choy; 0.5 cup sliced shiitake mushrooms; 1 tbsp sriracha; 1 tbsp tamari; 1 tsp toasted sesame oil; 1 tsp grated fresh ginger; 1 clove minced garlic; 1 tbsp sliced scallions; 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

Tender chicken breast and brown rice noodles simmered in a spicy, aromatic ginger-garlic broth with crisp bok choy and a vibrant kick of sriracha.

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NUTRITION

Protein

56.4g

Fat

12.5g

Carbs

58.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 oz brown rice ramen noodles

2 cup low-sodium chicken broth

1 cup baby bok choy

0.5 cup sliced shiitake mushrooms

1 tbsp sriracha

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp grated fresh ginger

1 clove minced garlic

1 tbsp sliced scallions

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the chicken breast with sea salt and black pepper, then sear in a pot with toasted sesame oil over medium heat until golden and cooked through.
2
Remove the chicken from the pot, let it rest for 5 minutes, then thinly slice against the grain.
3
In the same pot, sauté the minced garlic, grated ginger, and shiitake mushrooms for 2 minutes until aromatic.
4
Pour in the chicken broth, tamari, and sriracha, bringing the liquid to a gentle boil.
5
Add the brown rice ramen noodles and baby bok choy to the broth, simmering for 3-4 minutes until the noodles are tender and the greens are bright.
6
Divide the soup into a large bowl, top with the sliced chicken, and garnish with fresh scallions before serving.