NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 cup Chicken bone broth

1 oz Brown rice ramen noodles

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

1 tbsp Sriracha

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and season with sea salt and black pepper.

• 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 chicken strips to the pot and cook until browned on all sides, about 3-4 minutes.

• 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 sliced shiitake mushrooms, cooking for 3 minutes until the noodles begin to soften.

• 6

  Stir in the chopped baby bok choy and cook for an additional 2 minutes until the greens are wilted and the chicken is cooked through.

• 7

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