Name: Sriracha Chicken Ramen Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 oz brown rice ramen noodles; 2 cups low-sodium chicken broth; 1 tbsp sriracha; 1 tbsp tamari; 1 tsp toasted sesame oil; 1 tsp fresh ginger; 2 cloves garlic; 1 cup baby bok choy; 2 tbsp green onions; 0.25 tsp sea salt; 0.25 tsp black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sriracha Chicken Ramen Soup

Sliced chicken breast and tender brown rice noodles simmered in a spicy, aromatic broth infused with zesty sriracha and fresh ginger.

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NUTRITION

Protein

53.6g

Fat

11.8g

Carbs

57.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 oz brown rice ramen noodles

2 cups low-sodium chicken broth

1 tbsp sriracha

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp fresh ginger

2 cloves garlic

1 cup baby bok choy

2 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Thinly slice the chicken breast and season it evenly with sea salt and black pepper.
2
Heat the toasted sesame oil in a medium pot over medium heat and sauté the minced garlic and grated ginger until fragrant.
3
Add the chicken slices to the pot and sear until browned on all sides, approximately 4 to 5 minutes.
4
Pour in the chicken broth, tamari, and sriracha, then bring the liquid to a gentle boil.
5
Add the brown rice ramen noodles and chopped baby bok choy to the pot, simmering until the noodles are tender and the greens are wilted.
6
Ladle the hot soup into a large bowl and garnish with freshly sliced green onions before serving.