NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Brown rice ramen noodles

1 large Egg

2 cup Low-sodium chicken broth

1 tbsp Sriracha

1 tsp Toasted sesame oil

1 tbsp Tamari

1 cup Baby bok choy

0.5 cup Sliced mushrooms

1 tsp Grated ginger

1 clove Minced garlic

1 stalk Sliced green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil, add the egg and cook for 7 minutes, then transfer to an ice bath, peel, and halve.

• 2

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

• 3

  Remove the chicken to rest, then in the same pot, sauté the garlic, ginger, and mushrooms until fragrant and softened.

• 4

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

• 5

  Add the brown rice ramen noodles and baby bok choy to the broth, cooking for 3 to 4 minutes until the noodles are tender and the greens are vibrant.

• 6

  Slice the chicken into thin strips and divide the soup into a bowl, topping with the chicken, the soft-boiled egg, and fresh green onions.