NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Brown rice ramen noodles

2 cup Low-sodium chicken broth

1 tsp Toasted sesame oil

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

1 tbsp Sriracha sauce

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

1 stalk Green onion

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

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

• 3

  Add the minced ginger, minced garlic, and sliced shiitake mushrooms to the pot, stirring for 2 minutes until the mixture is fragrant.

• 4

  Pour in the chicken broth, tamari, and sriracha sauce, then bring the liquid to a gentle simmer.

• 5

  Add the dry brown rice ramen noodles and chopped baby bok choy to the broth.

• 6

  Cook for 4 to 5 minutes until the noodles are tender and the bok choy has slightly wilted.

• 7

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