NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Brown rice ramen noodles

2 cup Chicken broth

1 tbsp Sriracha

1 tbsp Tamari

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 cup Bok choy

0.5 cup Shiitake mushrooms

1 large egg

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, carefully lower the egg into the water, and simmer for exactly 6 minutes and 30 seconds.

• 2

  Immediately transfer the egg to an ice bath, then peel and slice in half once cooled.

• 3

  In a large pot, heat the sesame oil over medium heat and sauté the diced chicken breast until golden brown.

• 4

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

• 5

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

• 6

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

• 7

  Add the chopped bok choy during the last minute of cooking to wilt it slightly while keeping a crunch.

• 8

  Season with sea salt and black pepper, then ladle the soup into a bowl.

• 9

  Top with the soft-boiled egg halves and sliced green onions before serving.