NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork shoulder

1 oz Soba noodles

1 large Egg

2 cups Beef bone 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

1 tbsp Green onion

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the egg into the water, and cook for 6.5 minutes before transferring to an ice bath to cool.

• 2

  Heat the sesame oil in a medium pot over medium heat, then add the minced garlic and grated ginger, sautéing until fragrant.

• 3

  Add the thinly sliced pork shoulder to the pot, season with sea salt and black pepper, and sear until the edges are golden brown.

• 4

  Pour in the beef bone broth and tamari, then bring the mixture to a gentle simmer.

• 5

  Add the sliced shiitake mushrooms and dry soba noodles to the broth, cooking for approximately 4 minutes until the noodles are tender.

• 6

  Stir in the baby bok choy and cook for an additional 1-2 minutes until the leaves are wilted but the stems remain slightly crisp.

• 7

  Gently peel the cooled egg and slice it in half lengthwise.

• 8

  Ladle the ramen and broth into a large bowl, top with the soft-boiled egg halves and sliced green onions, and serve immediately.