NUTRITION

SERVINGS

INGREDIENTS

2 oz Thinly sliced lean beef

2 oz Raw shrimp

2 cups Low-sodium chicken bone broth

2 cups Napa cabbage

1 cup Baby bok choy

1 cup Shiitake mushrooms

1 tbsp Sichuan peppercorns

1 tbsp Dried red chili flakes

1 tbsp Fresh ginger

2 cloves Garlic

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Rice vinegar

0.25 tsp Sea salt

PREPARATION

• 1

  In a large pot, combine the bone broth, sliced ginger, smashed garlic cloves, Sichuan peppercorns, and chili flakes.

• 2

  Bring the broth to a boil, then reduce heat and simmer for 10 minutes to allow the aromatics to infuse the liquid.

• 3

  While the broth simmers, whisk together the tamari, rice vinegar, and toasted sesame oil in a small bowl to create the dipping sauce.

• 4

  Strain the broth through a fine-mesh sieve to remove the whole peppercorns and aromatics if a smoother broth is preferred, then return it to the pot.

• 5

  Add the shiitake mushrooms, chopped napa cabbage, and baby bok choy to the simmering broth and cook for 3 minutes until the vegetables are tender-crisp.

• 6

  Gently add the thinly sliced beef and shrimp to the pot, simmering for 1 to 2 minutes until the beef is just cooked through and the shrimp are pink.

• 7

  Divide the broth, vegetables, and protein into bowls and serve immediately with the prepared dipping sauce on the side.