NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Soba noodles

1 cup Chicken bone broth

1 cup Water

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

1 tbsp Sriracha sauce

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 tsp Rice vinegar

0.25 cup Scallions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a medium pot, heat the toasted sesame oil over medium heat and sauté the minced garlic, grated fresh ginger, and sliced shiitake mushrooms for 2 minutes until fragrant.

• 3

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

• 4

  Add the seasoned chicken strips to the broth and cook for 4 to 5 minutes until the chicken is opaque and fully cooked through.

• 5

  Stir in the soba noodles and baby bok choy, simmering for another 3 to 4 minutes until the noodles are tender and the greens are wilted.

• 6

  Remove the pot from the heat, stir in the rice vinegar, and ladle the soup into a large bowl.

• 7

  Garnish with the sliced scallions and an extra drizzle of sriracha if desired before serving hot.