Name: Sriracha Chicken Ramen Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz raw chicken breast; 1.5 oz dry brown rice ramen noodles; 1 large egg; 2 cup low-sodium chicken broth; 1 tsp sesame oil; 1 tbsp sriracha; 1 tbsp coconut aminos; 1 cup raw baby bok choy; 0.25 cup raw sliced shiitake mushrooms; 1 tsp minced fresh ginger; 1 clove minced garlic; 1 tbsp sliced green onions; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

515 calories

Protein: 47g; 36% of calories
Carbs: 48g; 37% of calories
Fat: 15g; 26% of calories

Instructions

Prep 10 min · Cook 15 min

Bring a small pot of water to a boil and cook the egg for 7 minutes, then immediately transfer it to an ice bath to cool before peeling and slicing in half.
In a medium pot, heat the sesame oil over medium heat and sauté the minced garlic and ginger for 1 minute until fragrant.
Pour in the chicken broth, sriracha, and coconut aminos, then bring the mixture to a gentle simmer.
Add the thinly sliced raw chicken breast and shiitake mushrooms to the broth, cooking for 5 minutes until the chicken is cooked through and opaque.
Stir in the dry ramen noodles and baby bok choy, simmering for an additional 3 minutes until the noodles are tender and the greens are wilted.
Season the soup with sea salt and black pepper, then ladle into a large bowl and garnish with the soft-boiled egg and sliced green onions.

Nutrition

Ingredients

Instructions

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