NUTRITION

SERVINGS

INGREDIENTS

3.5 oz pork tenderloin

1.5 oz brown rice ramen noodles

2 cup low-sodium bone broth

1 large egg

1 cup baby bok choy

0.25 cup shiitake mushrooms

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the egg in, and cook for 6.5 minutes before transferring to an ice bath.

• 2

  In a medium pot, heat the sesame oil over medium-high heat and sear the pork slices with salt and pepper until golden brown.

• 3

  Add the minced ginger and garlic to the pot, sautéing for 1 minute until aromatic.

• 4

  Pour in the bone broth and tamari, bringing the liquid to a gentle simmer.

• 5

  Add the brown rice noodles and mushrooms, cooking for 3-4 minutes until the noodles are tender.

• 6

  Submerge the baby bok choy in the broth during the last 2 minutes of cooking until bright green.

• 7

  Peel and halve the soft-boiled egg.

• 8

  Transfer the ramen to a bowl, top with the egg halves and sliced green onions.