NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

1.5 oz buckwheat soba noodles

2 cups chicken bone broth

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tbsp sriracha

1 tbsp tamari

0.25 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium pot, combine the chicken bone broth, grated ginger, minced garlic, tamari, and sriracha.

• 2

  Bring the liquid to a gentle simmer over medium heat.

• 3

  Add the chicken breast to the pot and poach for 12 minutes until the internal temperature reaches 165°F.

• 4

  Remove the chicken from the broth, let it rest briefly, and then shred it using two forks.

• 5

  While the chicken poaches, cook the soba noodles in a separate pot of boiling water for 5-6 minutes, then drain and rinse with cold water.

• 6

  Add the sliced shiitake mushrooms and chopped bok choy to the simmering broth for 3 minutes until the greens are vibrant.

• 7

  Stir the toasted sesame oil, sea salt, and black pepper into the broth.

• 8

  Place the noodles in a deep bowl, top with shredded chicken and vegetables, and pour the hot broth over the top.

• 9

  Finish the dish with a sprinkle of sliced green onions.