NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast, boneless skinless

1 oz Brown rice ramen noodles

2 cup Chicken bone broth

0.5 tsp Toasted sesame oil

1 tbsp Sriracha

1 tbsp Tamari

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

1 tsp Fresh ginger, minced

1 clove Garlic, minced

2 tbsp Green onions, sliced

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and season evenly with sea salt and black pepper.

• 2

  Heat the toasted sesame oil in a large pot over medium-high heat, then sear the chicken until golden and cooked through.

• 3

  Add the minced garlic, ginger, and sliced shiitake mushrooms to the pot, sautéing for 2 minutes until the aromatics are fragrant.

• 4

  Pour in the chicken bone broth, tamari, and sriracha, stirring well to combine, and bring the mixture to a gentle boil.

• 5

  Add the brown rice ramen noodles and the chopped baby bok choy into the simmering broth.

• 6

  Cook for 3 to 4 minutes, or until the noodles are tender and the bok choy is bright green and slightly softened.

• 7

  Ladle the hot soup into a large bowl and garnish with the fresh sliced green onions before serving.