NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2.75 oz Firm tofu

7 oz Udon noodles

1 cup Chicken broth

1 tbsp White miso paste

0.75 tbsp Toasted sesame oil

2 tbsp Tamari

1 tsp Fresh ginger

2 cloves Garlic

1 cup Baby bok choy

1 tsp Honey

1 stalk Green onion

1 tsp Sesame seeds

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and finely mince the garlic and fresh ginger.

• 2

  In a high-speed blender, combine the firm tofu, white miso paste, honey, and 0.25 cup of the chicken broth; blend until the mixture is completely smooth and creamy.

• 3

  Heat the toasted sesame oil in a large pot or deep skillet over medium heat, then sauté the minced garlic and ginger for 1 minute until fragrant.

• 4

  Pour the remaining 0.75 cup of chicken broth and the tamari into the pot and bring the liquid to a gentle simmer.

• 5

  Add the chicken strips to the simmering broth and cook for 4-5 minutes until the chicken is opaque and cooked through.

• 6

  Add the baby bok choy and udon noodles to the pot, simmering for another 2 minutes until the noodles are loosened and the greens are vibrant and wilted.

• 7

  Reduce the heat to low and pour in the blended tofu mixture, stirring constantly for 1 minute until the broth transforms into a thick, luscious sauce that clings to the noodles.

• 8

  Transfer the udon and chicken to a large bowl and garnish with thinly sliced green onions and sesame seeds.