Name: Sriracha Chicken Ramen Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1.5 oz Brown rice ramen noodles; 2 cups Low sodium chicken broth; 1 cup Baby bok choy; 0.5 cup Shiitake mushrooms; 1 tbsp Sriracha; 1 tbsp Tamari; 1 tsp Fresh ginger; 1 clove Garlic; 1 tsp Toasted sesame oil; 2 tbsp Green onions; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sriracha Chicken Ramen Soup

Poached chicken and brown rice ramen noodles simmered in a spicy sriracha-infused broth with crisp bok choy and earthy shiitake mushrooms.

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NUTRITION

Protein

53.5g

Fat

13.1g

Carbs

49.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 oz Brown rice ramen noodles

2 cups Low sodium chicken broth

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

1 tbsp Sriracha

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

1 tsp Toasted sesame oil

2 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Thinly slice the chicken breast into bite-sized strips and season with sea salt and black pepper.
2
In a medium pot, heat the toasted sesame oil over medium heat and sauté the minced garlic, grated ginger, and sliced shiitake mushrooms for 2 minutes until fragrant.
3
Pour in the chicken broth, tamari, and sriracha, then bring the liquid to a gentle simmer.
4
Add the sliced chicken to the broth and poach for 4-5 minutes until the chicken is fully cooked through.
5
Stir in the brown rice ramen noodles and chopped baby bok choy, cooking for another 3 minutes until the noodles are tender and the greens are wilted.
6
Ladle the soup into a large bowl and garnish with sliced green onions before serving.