NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground pork (93% lean)

1.5 oz Buckwheat soba noodles

1 large Egg

2 cups Chicken bone broth

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

1 stalk Green onion

0.5 tsp Toasted sesame oil

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 exactly 6 and a half minutes for a jammy yolk. Immediately transfer to an ice bath, then peel and set aside.

• 2

  Cook the buckwheat soba noodles in boiling water according to package directions, usually about 4-5 minutes. Drain and rinse under cold water to prevent sticking.

• 3

  In a medium pot over medium-high heat, add the ground pork, sea salt, and black pepper. Cook until browned and crumbled, about 5-7 minutes. Remove the pork from the pot and set aside.

• 4

  In the same pot, add the toasted sesame oil, sliced shiitake mushrooms, minced ginger, and minced garlic. Sauté for 2 minutes until the mushrooms are softened and fragrant.

• 5

  Pour in the chicken bone broth and tamari. Bring the liquid to a gentle simmer.

• 6

  Add the chopped baby bok choy to the broth and cook for 2 minutes until the leaves are wilted but the stems remain slightly crisp.

• 7

  Divide the cooked soba noodles and browned pork between two bowls. Ladle the hot broth and vegetables over the noodles.

• 8

  Slice the soft-boiled egg in half and place on top. Garnish with thinly sliced green onions and serve immediately.