NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 oz Brown rice ramen noodles

2 cup Low-sodium chicken broth

1 tbsp Sriracha

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

0.25 cup Shredded carrots

2 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat the toasted sesame oil in a large pot over medium-high heat.

• 2

  Add the diced chicken breast, sea salt, and black pepper, sautéing until the chicken is golden brown on all sides.

• 3

  Stir in the minced garlic, fresh ginger, and sliced shiitake mushrooms, cooking for 2 minutes until the aromatics are fragrant.

• 4

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

• 5

  Add the brown rice ramen noodles and shredded carrots to the pot, reducing heat to a simmer for 4 minutes or until noodles are tender.

• 6

  Fold in the chopped baby bok choy and cook for 1 additional minute until the leaves are vibrant green and slightly wilted.

• 7

  Divide the soup into bowls and garnish with fresh green onions before serving hot.