NUTRITION

SERVINGS

INGREDIENTS

4 oz pork tenderloin

1 large egg

1 oz soba noodles

1.5 cups chicken bone broth

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tsp fresh ginger

1 clove garlic

1 tbsp coconut aminos

1 tsp toasted sesame oil

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 in, and boil for 6.5 minutes before transferring immediately to an ice bath.

• 2

  In a medium saucepan, heat the toasted sesame oil over medium heat and sauté the minced garlic, grated ginger, and sliced mushrooms until fragrant and softened.

• 3

  Pour in the chicken bone broth and coconut aminos, bringing the liquid to a gentle simmer over medium-high heat.

• 4

  Add the dry soba noodles to the broth and cook according to package directions, typically about 4 to 5 minutes.

• 5

  Stir in the thinly sliced pork tenderloin and chopped baby bok choy during the last 2 minutes of noodle cooking until the pork is opaque and the greens are wilted.

• 6

  Season the broth with sea salt and black pepper to taste.

• 7

  Pour the ramen and broth into a deep bowl, then peel and halve the jammy egg and place it on top.

• 8

  Garnish with sliced green onions and serve while steaming hot.