NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 oz Soba noodles

1 large Egg

2 cups Water

1 tbsp White miso paste

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

1 cup Baby spinach

0.25 cup Scallions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil and carefully lower the egg into the water; simmer for 7 minutes, then transfer to an ice bath, peel, and set aside.

• 2

  In a medium saucepan, combine the water, minced garlic, and grated ginger, bringing the mixture to a gentle simmer over medium heat.

• 3

  Slice the chicken breast into thin strips and add them to the simmering broth along with sea salt and black pepper, cooking for about 5 minutes until fully opaque.

• 4

  Add the dry soba noodles to the pot and cook according to package directions, usually about 4 to 5 minutes, until tender.

• 5

  Turn off the heat and whisk in the white miso paste and tamari until fully dissolved, ensuring the broth does not boil again to preserve the miso's nutrients.

• 6

  Stir in the baby spinach until just wilted, then ladle the soup and noodles into a large bowl.

• 7

  Slice the soft-boiled egg in half and place it on top of the noodles, finishing the dish with a garnish of crisp sliced scallions.