NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

2 cup Chicken bone broth

2 oz Brown rice ramen noodles

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

1 tbsp Sriracha

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

1 tsp Toasted sesame oil

2 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper on both sides.

• 2

  Heat the toasted sesame oil in a large pot over medium-high heat and sear the chicken until golden and cooked through.

• 3

  Remove the chicken from the pot, let it rest for a few minutes, then slice into thin strips.

• 4

  In the same pot, add the minced garlic, grated ginger, and sliced shiitake mushrooms, sautéing until fragrant and softened.

• 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 the baby bok choy to the simmering broth, cooking for 3 to 4 minutes until the noodles are tender.

• 7

  Return the sliced chicken to the pot to warm through for one minute.

• 8

  Ladle the soup into a deep bowl and garnish with the sliced green onions before serving hot.