NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz brown rice ramen noodles

2 cup chicken bone broth

1 large egg

1 cup baby bok choy

1 tbsp sriracha

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tbsp tamari

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 in, and simmer for 6.5 minutes before transferring to an ice bath for easy peeling.

• 2

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

• 3

  Add the thinly sliced chicken breast to the pot, seasoning with sea salt and black pepper, and cook until golden brown on the edges.

• 4

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

• 5

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

• 6

  Pour the soup into a large bowl, peel and halve the soft-boiled egg, and place it on top before serving immediately.