NUTRITION

SERVINGS

INGREDIENTS

1.5 cup chicken bone broth

3 oz chicken breast

1.5 oz brown rice ramen noodles

1 large egg

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tbsp sriracha

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tbsp tamari

1 tbsp green onions

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the egg in, and cook for 7 minutes before transferring to an ice bath.

• 2

  In a medium saucepan over medium heat, warm the toasted sesame oil and sauté the garlic, ginger, and shiitake mushrooms until fragrant.

• 3

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

• 4

  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.

• 5

  Stir in the pre-cooked shredded chicken breast and heat through for 1 minute.

• 6

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