NUTRITION

SERVINGS

INGREDIENTS

2 cups chicken bone broth

1.5 oz soba noodles

2 large eggs

0.5 cup shelled edamame

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tsp toasted sesame oil

1 tbsp tamari

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower in the eggs, and cook for 6 minutes and 30 seconds before transferring them to an ice bath to stop the cooking.

• 2

  In a separate pot, cook the soba noodles according to package directions until al dente, then drain and rinse with cold water to prevent sticking.

• 3

  In a medium saucepan, heat the toasted sesame oil over medium heat and sauté the minced garlic, grated ginger, and sliced shiitake mushrooms until they become fragrant and softened.

• 4

  Pour the chicken bone broth and tamari into the saucepan, bringing the liquid to a gentle simmer over medium-high heat.

• 5

  Stir in the chopped baby bok choy and shelled edamame, cooking for 2 to 3 minutes until the greens are vibrant and the edamame is heated through.

• 6

  Season the broth with sea salt and black pepper, then divide the cooked soba noodles into a deep serving bowl.

• 7

  Pour the hot broth and vegetables over the noodles, then peel and halve the soft-boiled eggs to place on top before serving.