NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz brown rice ramen noodles

2 cup low-sodium chicken broth

1 tsp toasted sesame oil

1 tbsp sriracha sauce

1 tbsp tamari

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tsp fresh ginger

1 clove garlic

1 tsp rice vinegar

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the toasted sesame oil in a large pot over medium heat, then sauté the minced garlic and ginger until fragrant and golden.

• 3

  Add the chicken strips to the pot and cook until browned on all sides, which should take approximately 4 minutes.

• 4

  Pour in the chicken broth, tamari, sriracha, and rice vinegar, bringing the liquid to a gentle boil to meld the flavors.

• 5

  Add the brown rice ramen noodles and sliced shiitake mushrooms, simmering for 3 minutes until the noodles begin to soften.

• 6

  Stir in the chopped baby bok choy and cook for an additional 2 minutes until the greens are wilted and the noodles are tender.

• 7

  Ladle the hot soup into a deep bowl and garnish with freshly sliced green onions before serving immediately.