NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 oz Brown rice ramen noodles

2 cup Chicken bone broth

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

1 tbsp Sriracha

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  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.

• 2

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

• 3

  Add the thinly sliced chicken breast to the broth and cook for about 3-5 minutes until the chicken is cooked through and opaque.

• 4

  Stir in the brown rice ramen noodles and chopped baby bok choy, simmering for an additional 3 minutes until the noodles are tender.

• 5

  Season the soup with sea salt and black pepper, then ladle into a bowl and garnish with fresh green onions.