NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

1 oz brown rice ramen noodles

2 cup chicken bone broth

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tbsp sriracha

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

0.5 tsp toasted sesame oil

2 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium pot, bring the chicken bone broth, grated ginger, minced garlic, tamari, and sriracha to a gentle simmer.

• 2

  Season the chicken breast with sea salt and black pepper, then carefully add it to the simmering broth.

• 3

  Poach the chicken for 10-12 minutes until cooked through, then remove from the pot and shred with two forks.

• 4

  Add the brown rice ramen noodles and sliced shiitake mushrooms to the pot, cooking according to the noodle package directions.

• 5

  Stir in the chopped baby bok choy during the last minute of cooking until the leaves are just wilted.

• 6

  Divide the noodles and broth into a large bowl, top with the shredded chicken, drizzle with toasted sesame oil, and garnish with chopped green onions.