NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Brown rice ramen noodles

2 cup Chicken bone broth

1 tsp Toasted sesame oil

1 tbsp Sriracha

1 tbsp Tamari

1 tsp Fresh ginger

2 clove Garlic

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

2 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 lightly with sea salt and black pepper.

• 2

  In a medium pot, heat the toasted sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.

• 3

  Pour the chicken bone broth, tamari, and sriracha into the pot. Bring the liquid to a gentle simmer.

• 4

  Add the chicken strips and sliced shiitake mushrooms to the broth. Cook for 4-5 minutes until the chicken is opaque and cooked through.

• 5

  Stir in the brown rice ramen noodles and the chopped baby bok choy. Simmer for an additional 3-4 minutes until the noodles are tender and the greens are bright.

• 6

  Ladle the soup into a large bowl and garnish with sliced green onions and an extra swirl of sriracha if desired.