Name: Sriracha Chicken Ramen Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 2 oz Brown rice ramen noodles; 2 cup Low-sodium chicken broth; 1 tbsp Sriracha sauce; 1 tbsp Tamari; 1 tsp Toasted sesame oil; 1 cup Baby bok choy; 0.5 cup Shiitake mushrooms; 1 tsp Fresh ginger; 1 clove Garlic; 1 tbsp Green onions; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sriracha Chicken Ramen Soup

Poached chicken breast and chewy brown rice noodles simmered in a fiery sriracha-infused broth with crisp bok choy for a vibrant and warming bowl.

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NUTRITION

Protein

35.7g

Fat

7.6g

Carbs

57.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

2 oz Brown rice ramen noodles

2 cup Low-sodium chicken broth

1 tbsp Sriracha sauce

1 tbsp Tamari

1 tsp Toasted sesame oil

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

1 tsp Fresh ginger

1 clove Garlic

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
In a medium pot, bring the chicken broth, ginger, garlic, tamari, and sriracha to a gentle simmer over medium heat.
2
Season the chicken breast with sea salt and black pepper, then carefully submerge it in the simmering broth.
3
Poach the chicken for 12-15 minutes until fully cooked, then remove and shred with two forks.
4
Add the brown rice ramen noodles and sliced shiitake mushrooms to the pot, cooking for 3-4 minutes until the noodles are tender.
5
Stir in the baby bok choy during the last minute of cooking until just wilted.
6
Return the shredded chicken to the pot and stir in the toasted sesame oil.
7
Ladle the soup into a large bowl and garnish with freshly sliced green onions.