Name: Sriracha Chicken Ramen Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast, boneless skinless; 1 oz Brown rice ramen noodles; 1.5 cup Chicken bone broth; 1 tsp Toasted sesame oil; 1 tbsp Sriracha; 1 tbsp Tamari; 1 tsp Fresh ginger; 1 clove Garlic; 1 cup Baby bok choy; 0.25 cup Shiitake mushrooms; 1 tbsp Scallions; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sriracha Chicken Ramen Soup

Poached chicken and brown rice noodles simmered in a spicy, aromatic bone broth infused with zesty sriracha and fresh ginger.

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NUTRITION

Protein

54.4g

Fat

11g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast, boneless skinless

1 oz Brown rice ramen noodles

1.5 cup Chicken bone broth

1 tsp Toasted sesame oil

1 tbsp Sriracha

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

1 cup Baby bok choy

0.25 cup Shiitake mushrooms

1 tbsp Scallions

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Heat the toasted sesame oil in a large pot over medium heat and sauté the minced garlic, grated ginger, and shiitake mushrooms until fragrant.
2
Pour in the chicken bone broth, sriracha, and tamari, then season with sea salt and black pepper and bring the liquid to a gentle boil.
3
Add the thinly sliced chicken breast and the brown rice ramen noodles to the pot, reducing the heat to a simmer for about 5 minutes.
4
Stir in the chopped baby bok choy during the last 2 minutes of cooking until the leaves are wilted and the stems are tender-crisp.
5
Ladle the hot soup into a bowl and garnish with fresh sliced scallions before serving.