NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Brown rice ramen noodles

2 cup Chicken bone broth

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

1 tbsp Sriracha

1 tbsp Tamari

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and season with sea salt and black pepper.

• 2

  In a medium pot, heat the sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant.

• 3

  Pour in the chicken bone broth, tamari, and sriracha, bringing the liquid to a gentle simmer.

• 4

  Add the chicken strips to the simmering broth and cook for 4-5 minutes until opaque and tender.

• 5

  Stir in the sliced shiitake mushrooms and chopped baby bok choy, cooking for 2 minutes until the greens are vibrant.

• 6

  Add the brown rice ramen noodles to the pot and cook according to package directions, typically 3-4 minutes, until al dente.

• 7

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