NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Soba noodles

1 large Egg

2 cup Low-sodium chicken broth

1 tbsp Sriracha

1 tbsp Tamari

1 tsp Toasted sesame oil

1 cup Bok choy

0.5 cup Shiitake mushrooms

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 into the water, and simmer for 6.5 minutes for a jammy yolk; immediately transfer to an ice bath.

• 2

  In a medium pot, heat the toasted sesame oil over medium heat and sauté the minced garlic, grated ginger, and sliced shiitake mushrooms until fragrant and softened.

• 3

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

• 4

  Add the thinly sliced chicken breast to the simmering broth and cook for 4-5 minutes until fully opaque and tender.

• 5

  Stir in the soba noodles and chopped bok choy, cooking for an additional 3-4 minutes until the noodles are al dente and the greens are vibrant.

• 6

  Season the soup with sea salt and black pepper to taste.

• 7

  Peel the cooled soft-boiled egg and slice it in half lengthwise.

• 8

  Ladle the hot soup into a large bowl, top with the egg halves and sliced green onions, and serve immediately.