NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 cups chicken bone broth

1.5 oz brown rice ramen noodles

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tsp fresh ginger

1 clove garlic

1 tbsp sriracha

1 tbsp tamari

1 tsp toasted sesame oil

1 whole green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Thinly slice the chicken breast into bite-sized strips and season with sea salt and black pepper.

• 2

  Mince the garlic and grate the fresh ginger; slice the shiitake mushrooms and chop the baby bok choy into quarters.

• 3

  In a medium pot, heat the toasted sesame oil over medium heat. Add the garlic, ginger, and mushrooms, sautéing for 2-3 minutes until fragrant.

• 4

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

• 5

  Add the sliced chicken to the simmering broth and cook for 4-5 minutes until the chicken is opaque and cooked through.

• 6

  Add the brown rice ramen noodles and baby bok choy to the pot. Simmer for an additional 3-4 minutes until the noodles are tender and the bok choy is bright green.

• 7

  Pour the soup into a large bowl and garnish with thinly sliced green onions before serving.