NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

1.5 oz brown rice ramen noodles

2 cup chicken bone broth

1 large egg

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tbsp sriracha

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil and carefully lower in the egg; cook for 6.5 minutes, then immediately transfer to an ice bath to cool before peeling.

• 2

  In a medium pot, heat the toasted sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant.

• 3

  Add the thinly sliced chicken breast to the pot, seasoning with sea salt and black pepper, and cook until the chicken is browned on all sides.

• 4

  Pour in the chicken bone broth, tamari, and sriracha, stirring to combine, and bring the liquid to a gentle simmer.

• 5

  Add the brown rice ramen noodles and sliced shiitake mushrooms to the broth, cooking for 3 to 4 minutes until the noodles are tender.

• 6

  Stir in the chopped baby bok choy during the last minute of cooking until the leaves are just wilted and the stems are tender-crisp.

• 7

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