NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

1.25 oz brown rice ramen noodles

2 cup low-sodium chicken bone broth

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

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, gently lower the egg into the water, and cook for 6.5 minutes before immediately transferring it to an ice bath to cool.

• 2

  Season the chicken breast with sea salt and black pepper, then sear in a skillet over medium heat for 6-7 minutes per side until cooked through and golden brown.

• 3

  In a separate medium pot, combine the chicken bone broth, grated fresh ginger, minced garlic, and tamari, bringing the mixture to a gentle simmer.

• 4

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

• 5

  Stir in the chopped baby bok choy during the final minute of cooking until the leaves are vibrant green and slightly wilted.

• 6

  Thinly slice the seared chicken breast and peel the cooled jammy egg, slicing it in half lengthwise to reveal the soft yolk.

• 7

  Ladle the noodles, vegetables, and broth into a deep bowl, arrange the chicken and egg on top, and finish with a drizzle of toasted sesame oil and sliced green onions.