Name: Sriracha Chicken Ramen Noodle Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1.5 oz brown rice ramen noodles; 2 cups chicken bone broth; 1 tbsp sriracha; 1 tsp toasted sesame oil; 1 tbsp tamari; 1 cup baby bok choy; 0.5 cup shiitake mushrooms; 1 tsp fresh ginger; 1 clove garlic; 1 tsp rice vinegar; 1 tbsp green onions; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

500 calories

Protein: 53g; 41% of calories
Carbs: 47g; 37% of calories
Fat: 13g; 22% of calories

Instructions

Prep 10 min · Cook 15 min

Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
In a medium pot, heat the toasted sesame oil over medium-high heat. Add the chicken and cook for 4-5 minutes until golden brown and cooked through.
Add the minced garlic, grated ginger, and sliced shiitake mushrooms to the pot. Sauté for 2 minutes until fragrant and the mushrooms begin to soften.
Pour in the chicken bone broth, tamari, sriracha, and rice vinegar. Bring the liquid to a gentle boil.
Add the brown rice ramen noodles and the chopped baby bok choy to the boiling broth.
Reduce the heat to medium and simmer for 4-5 minutes, or until the noodles are tender and the bok choy is bright green and slightly softened.
Taste the broth and adjust the spice level with extra sriracha if desired.
Ladle the soup into a large bowl and garnish with freshly sliced green onions before serving.

Nutrition

Ingredients

Instructions

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