NUTRITION

SERVINGS

INGREDIENTS

3 oz shrimp

2 oz chicken breast

1 large egg

2 oz brown rice ramen noodles

2 cups chicken bone broth

1 tbsp ghee

1 tsp toasted sesame oil

1 tbsp gochujang

2 cloves garlic

1 tsp fresh ginger

1 cup baby bok choy

0.25 cup shiitake mushrooms

0.25 cup edamame

2 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower in the egg, and simmer for 6 and a half minutes before transferring it to an ice bath.

• 2

  Cook the brown rice ramen noodles according to package directions, drain, and set aside.

• 3

  In a medium saucepan, simmer the chicken bone broth with the ginger, half of the minced garlic, and shiitake mushrooms for 5 minutes.

• 4

  Add the baby bok choy and edamame to the broth and simmer for an additional 2 minutes until the greens are tender.

• 5

  In a separate skillet, melt the ghee over medium-high heat; sauté the diced chicken breast until browned, then add the shrimp and remaining garlic.

• 6

  Season the proteins with sea salt and black pepper, then stir in the gochujang and toasted sesame oil, tossing until the shrimp are pink and glazed.

• 7

  Divide the noodles and vegetable broth into a large bowl, then top with the spicy chicken and shrimp mixture.

• 8

  Peel and halve the soft-boiled egg, place it on top of the ramen, and garnish with sliced green onions.