NUTRITION

SERVINGS

INGREDIENTS

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 Tamari

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Carrots

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 and cooked through.

• 3

  Add the minced garlic, grated ginger, and sliced shiitake mushrooms to the pot, sautéing for 2 minutes until the mushrooms soften.

• 4

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

• 5

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

• 6

  Stir in the shredded carrots during the last minute of cooking to retain a slight crunch.

• 7

  Ladle the ramen into a deep bowl and garnish with freshly sliced green onions.