NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

1.5 cup Chicken bone broth

1.5 oz Brown rice ramen noodles

0.5 whole Egg

1 cup Baby bok choy

0.25 cup Sliced mushrooms

1 tbsp Sriracha

1 tbsp Tamari

0.5 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

  Bring a small pot of water to a boil and cook the egg for 7 minutes, then transfer to an ice bath, peel, and halve for serving.

• 2

  In a medium saucepan, heat the toasted sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant.

• 3

  Pour in the chicken bone broth, tamari, and sriracha, then bring the liquid to a gentle simmer.

• 4

  Season the chicken breast with sea salt and black pepper, add it to the broth, and poach for 10-12 minutes until cooked through.

• 5

  Remove the chicken from the pot and shred it with two forks before setting it aside.

• 6

  Add the brown rice ramen noodles and sliced mushrooms to the simmering broth, cooking for 3-4 minutes until the noodles are tender.

• 7

  Stir in the baby bok choy during the last minute of cooking until just wilted.

• 8

  Divide the soup into a bowl and top with the shredded chicken, the soft-boiled egg half, and sliced green onions.