NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz buckwheat soba noodles

1 tbsp low-sodium white miso paste

2 tbsp nutritional yeast

0.5 oz sharp cheddar cheese

1 cup baby bok choy

0.5 tsp toasted sesame oil

2 cup low-sodium vegetable broth

0.25 tsp garlic powder

0.25 tsp ginger powder

1 tbsp green onions

PREPARATION

• 1

  In a medium pot, bring the low-sodium vegetable broth to a gentle simmer over medium heat.

• 2

  Thinly slice the chicken breast and add it to the broth along with the garlic powder and ginger powder; poach for 5-7 minutes until cooked through.

• 3

  Remove the chicken with a slotted spoon and set aside, then add the soba noodles to the simmering broth and cook for 4 minutes.

• 4

  Add the chopped baby bok choy to the pot during the last 2 minutes of noodle cooking to lightly wilt.

• 5

  In a small bowl, whisk the miso paste with 2 tablespoons of the warm broth until completely smooth, then stir the mixture and the nutritional yeast into the pot.

• 6

  Turn off the heat and stir in the shredded cheddar cheese until it is fully melted and the broth becomes creamy.

• 7

  Pour the ramen into a bowl, top with the poached chicken, a drizzle of toasted sesame oil, and sliced green onions.