NUTRITION

SERVINGS

INGREDIENTS

1 tsp toasted sesame oil

4 oz chicken breast

0.25 tsp sea salt

0.25 tsp black pepper

1 clove minced garlic

1 tsp grated fresh ginger

2 cup low sodium chicken bone broth

1 tbsp tamari

1 tbsp sriracha

1.5 oz brown rice ramen noodles

1 cup baby spinach

1 medium green onion

PREPARATION

• 1

  Heat toasted sesame oil in a medium pot over medium-high heat.

• 2

  Add the chicken breast sliced into thin strips, seasoning with sea salt and black pepper, and sear until golden and cooked through.

• 3

  Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.

• 4

  Pour in the chicken bone broth, tamari, and sriracha, bringing the mixture to a gentle boil.

• 5

  Add the brown rice ramen noodles and simmer for 3-4 minutes until the noodles are tender.

• 6

  Fold in the baby spinach and cook for 1 minute until just wilted.

• 7

  Divide the soup into bowls and garnish with thinly sliced green onion before serving hot.