NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Brown rice ramen noodles

2 cup Low-sodium chicken broth

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

1 tbsp Sriracha

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and season with sea salt and black pepper.

• 2

  Heat the toasted sesame oil in a large pot over medium-high heat and sear the chicken until golden brown.

• 3

  Stir in the minced garlic and grated fresh ginger, sautéing for one minute until the fragrance fills the kitchen.

• 4

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

• 5

  Add the sliced shiitake mushrooms and baby bok choy to the pot, simmering until the vegetables are just tender.

• 6

  Drop in the brown rice ramen noodles and cook for three to four minutes until they reach a perfect al dente texture.

• 7

  Ladle the soup into a bowl and garnish with sliced green onions for a fresh finish.