NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 oz dry soba noodles

2 cups low-sodium chicken broth

1 tsp toasted sesame oil

1 tbsp tamari

1 cup baby bok choy

0.5 cup shiitake mushrooms

0.25 cup shredded carrots

1 tsp grated fresh ginger

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp sliced green onions

PREPARATION

• 1

  In a medium pot, bring the chicken broth, ginger, and garlic to a gentle simmer over medium heat.

• 2

  Season the chicken breast with sea salt and black pepper, then carefully place it into the simmering broth.

• 3

  Poach the chicken for 10-12 minutes until cooked through, then remove and slice into thin strips.

• 4

  While the chicken cooks, prepare the soba noodles in a separate pot of boiling water according to package directions, then drain.

• 5

  Add the shiitake mushrooms, shredded carrots, and baby bok choy to the broth and simmer for 3 minutes until the greens are vibrant.

• 6

  Stir in the tamari and toasted sesame oil to finish the broth base.

• 7

  Place the cooked noodles into a large bowl, top with the sliced chicken and vegetables, and ladle the hot broth over everything.

• 8

  Garnish with sliced green onions before serving.