NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz brown rice ramen noodles

2 cups low-sodium chicken broth

1 tsp toasted sesame oil

1 tbsp Sriracha

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Mince the garlic and grate the ginger. Slice the mushrooms and chop the bok choy into bite-sized pieces.

• 2

  In a medium pot, heat the sesame oil over medium heat. Add the garlic, ginger, and mushrooms, sautéing until fragrant and the mushrooms soften.

• 3

  Pour in the chicken broth, tamari, and Sriracha. Bring the mixture to a gentle simmer.

• 4

  Add the whole chicken breast to the simmering broth. Cover and poach for 10-12 minutes until cooked through.

• 5

  Remove the chicken, shred it with two forks, and set it aside.

• 6

  Add the ramen noodles and bok choy to the pot. Cook for 3-4 minutes or until the noodles are tender.

• 7

  Return the shredded chicken to the pot and season with sea salt and black pepper.

• 8

  Ladle the soup into a bowl and garnish with sliced green onions before serving.