NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

1.5 oz Soba noodles

1.5 cup Chicken bone broth

1 tbsp Sriracha

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

1 tbsp Scallions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken breast to the simmering broth and poach for 10-12 minutes until cooked through, then remove the chicken and shred it with two forks.

• 4

  While the chicken poaches, cook the soba noodles in a separate pot of boiling water according to package directions, then drain and set aside.

• 5

  Add the baby bok choy to the broth for the last 2 minutes of simmering until the leaves are wilted and the stems are tender-crisp.

• 6

  Divide the cooked noodles and shredded chicken into a large bowl, ladle the spicy broth and vegetables over the top, and garnish with sliced scallions.