NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp toasted sesame oil

1 clove garlic

1 tsp fresh ginger

2 cups low-sodium chicken broth

1 tbsp sriracha

1 tsp tamari

1 oz brown rice ramen noodles

1 cup baby bok choy

1 large egg

0.25 cup green onions

PREPARATION

• 1

  Bring a small pot of water to a boil, add the egg, and cook for 6.5 minutes for a soft boil, then shock in ice water.

• 2

  Season the chicken breast with the sea salt and black pepper, then sauté in a pot with sesame oil over medium heat until golden and cooked through.

• 3

  Remove the chicken to slice, then in the same pot, sauté the garlic and ginger for 1 minute until fragrant.

• 4

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

• 5

  Add the brown rice ramen noodles and baby bok choy to the broth, cooking for 3 minutes until the noodles are tender.

• 6

  Peel the egg and slice it in half.

• 7

  Divide the soup into a bowl, top with sliced chicken, the soft-boiled egg, and fresh green onions.