NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 oz Brown rice ramen noodles

2 cup Low-sodium chicken broth

1 cup Baby bok choy

0.25 cup Shiitake mushrooms

1 tbsp Sriracha sauce

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat the toasted sesame oil in a large pot over medium heat and sauté the chicken until golden and cooked through.

• 3

  Remove the chicken from the pot and set aside, then add the minced garlic and grated ginger to the remaining oil, stirring for one minute.

• 4

  Pour in the low-sodium chicken broth, tamari, and sriracha sauce, bringing the liquid to a gentle boil.

• 5

  Add the brown rice ramen noodles and sliced shiitake mushrooms, simmering for three minutes until the noodles are tender.

• 6

  Stir in the chopped baby bok choy and return the cooked chicken to the pot, heating for one minute until the greens are bright and wilted.

• 7

  Divide the soup into bowls and garnish with fresh green onions before serving.