NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground pork (93% lean)

0.5 tsp Toasted sesame oil

1 tsp Fresh ginger

2 cloves Garlic

2 cups Chicken bone broth

1 tbsp Tamari

1 tbsp Sriracha

0.5 oz Brown rice ramen noodles

1 cup Baby bok choy

0.25 cup Carrots

1 large Egg

1 tbsp Scallions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil and cook the egg for 6.5 minutes, then immediately transfer to an ice bath, peel, and set aside.

• 2

  In a medium pot, heat the toasted sesame oil over medium-high heat and brown the ground pork until fully cooked and slightly crispy.

• 3

  Add the minced fresh ginger and garlic to the pork, sautéing for 1 minute until fragrant.

• 4

  Pour in the chicken bone broth, tamari, and sriracha, bringing the liquid to a gentle simmer over medium heat.

• 5

  Stir in the dry brown rice ramen noodles and shredded carrots, cooking for 3-4 minutes or until the noodles are tender.

• 6

  Add the chopped baby bok choy during the last minute of cooking to wilt the greens while maintaining their bright color.

• 7

  Season the broth with sea salt and black pepper to taste.

• 8

  Ladle the soup into a deep bowl, slice the soft-boiled egg in half to place on top, and garnish with sliced scallions.