NUTRITION

SERVINGS

INGREDIENTS

4 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 tsp Fresh ginger

1 clove Garlic

1 tbsp Tamari

0.5 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, carefully lower the egg into the water, and cook for 6.5 minutes.

• 2

  Immediately transfer the egg to an ice bath for 5 minutes, then peel and slice it in half.

• 3

  Season the chicken breast with sea salt and black pepper on both sides.

• 4

  In a large pot over medium heat, sear the chicken breast until golden and cooked through, then remove from the pot and slice into thin strips.

• 5

  In the same pot, add the toasted sesame oil, minced garlic, and grated ginger, sautéing for 1 minute until fragrant.

• 6

  Pour in the chicken bone broth and tamari, scraping the bottom of the pot to release any browned bits, and bring to a gentle simmer.

• 7

  Add the brown rice ramen noodles and sliced shiitake mushrooms to the broth and cook for 3 minutes.

• 8

  Stir in the chopped baby bok choy and cook for an additional 1 minute until the leaves are wilted but the stems remain crisp.

• 9

  Ladle the broth, noodles, and vegetables into a deep bowl.

• 10

  Top the soup with the sliced chicken, the soft-boiled egg halves, and thinly sliced green onions before serving.