NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork loin

1 oz Soba noodles

1 large Egg

2 cup Low sodium chicken broth

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

1 tsp Sesame oil

1 tbsp Tamari

1 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 and cook the egg for 6.5 minutes, then immediately transfer it to an ice bath to stop the cooking.

• 2

  Thinly slice the pork loin into bite-sized strips and season with a pinch of sea salt and black pepper.

• 3

  In a medium pot, heat the sesame oil over medium-high heat and sauté the pork strips until they are browned and cooked through.

• 4

  Add the minced garlic, grated ginger, and sliced shiitake mushrooms to the pot, stirring for 2 minutes until the aromatics are fragrant.

• 5

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

• 6

  Add the dry soba noodles and the chopped baby bok choy to the broth, cooking for 4 to 5 minutes until the noodles are tender.

• 7

  Peel the cooled soft-boiled egg and slice it in half lengthwise.

• 8

  Ladle the ramen and broth into a large bowl and top with the egg halves before serving warm.