NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz brown rice ramen noodles

2 cup low-sodium chicken broth

1 tsp toasted sesame oil

1 tbsp sriracha

1 tbsp tamari

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 stalk green onion

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper.

• 2

  Heat the toasted sesame oil in a medium pot over medium-high heat, then sear the chicken until golden and cooked through.

• 3

  Remove the chicken from the pot, slice into thin strips, and set aside.

• 4

  In the same pot, add the minced garlic, grated ginger, and sliced shiitake mushrooms, sautéing for 2 minutes until fragrant.

• 5

  Pour in the chicken broth, tamari, and sriracha, then bring the mixture to a gentle boil.

• 6

  Add the brown rice ramen noodles and baby bok choy to the broth, cooking for 3 to 4 minutes until the noodles are tender.

• 7

  Return the sliced chicken to the pot to warm through for 1 minute.

• 8

  Ladle the soup into a large bowl and garnish with thinly sliced green onions.