NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 oz brown rice ramen noodles

2 cups low-sodium chicken broth

1 cup sliced bok choy

0.5 cup sliced shiitake mushrooms

1 tbsp sriracha

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp grated fresh ginger

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the sliced chicken breast with sea salt and black pepper.

• 2

  Heat the toasted sesame oil in a medium pot over medium-high heat and sear the chicken until golden on all sides.

• 3

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

• 4

  Pour in the chicken broth, tamari, and sriracha, bringing the mixture to a gentle boil.

• 5

  Add the dry brown rice ramen noodles to the boiling broth and cook for 3 to 4 minutes or until the noodles are tender.

• 6

  Stir in the sliced bok choy during the last minute of cooking until the leaves are wilted and the stems are crisp-tender.

• 7

  Ladle the soup into a large bowl and serve immediately while hot.