NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Brown rice ramen noodles

2 cup Low-sodium chicken broth

1 large Egg

1 cup Baby bok choy

1 tsp Toasted sesame oil

1 tbsp Sriracha

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

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 into the water, and simmer for 6.5 minutes before transferring to an ice bath.

• 2

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

• 3

  Add the thinly sliced chicken breast to the pot, seasoning with sea salt and black pepper, and cook until golden brown on all sides.

• 4

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

• 5

  Add the brown rice ramen noodles and chopped baby bok choy to the broth, cooking for 3 to 4 minutes until the noodles are tender.

• 6

  Pour the soup into a bowl, peel and halve the soft-boiled egg to place on top, and garnish with fresh green onions.