NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 cup Chicken bone broth

1.5 oz Brown rice ramen noodles

1 cup Baby bok choy

1 tbsp Sriracha

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 tbsp Tamari

2 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 and grated ginger until fragrant.

• 2

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

• 3

  Add the cubed chicken breast to the pot and cook for 5-7 minutes until the meat is opaque and cooked through.

• 4

  Stir in the sriracha and add the brown rice ramen noodles, cooking for 3-4 minutes until the noodles are tender.

• 5

  Toss in the chopped baby bok choy during the last minute of cooking so it wilts while remaining bright green.

• 6

  Season with sea salt and black pepper, then serve the soup hot, topped with fresh green onions.