NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Brown rice ramen noodles

2 cup Low-sodium chicken broth

1 tbsp Sriracha

1 tbsp Tamari

0.5 tsp Toasted sesame oil

1 cup Baby bok choy

0.5 cup Shredded carrots

1 tsp Fresh ginger

1 clove Garlic

2 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

  In a large pot, heat the toasted sesame oil over medium heat and sauté the chicken until golden brown and cooked through.

• 3

  Add the minced garlic and grated ginger to the pot, stirring for 1 minute until fragrant.

• 4

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

• 5

  Add the brown rice ramen noodles and shredded carrots to the boiling broth, cooking for 3 to 4 minutes until the noodles are tender.

• 6

  Stir in the chopped baby bok choy and cook for an additional 1 minute until wilted but still bright green.

• 7

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