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  • 4 large Eggs
  • 2 tbsp Reduced Sodium Soy Sauce
  • 21/2 lbs Kohlrabi
  • 11/4 lbs Boneless Skinless Chicken Breast Sliced
  • 2 cup Low Sodium Chicken Broth
  • 2 stalk Green Onions Chopped
  • 1/2 cup Fresh Basil
  • 1/4 tsp Crushed Red Pepper Flakes
  • 2 tbsp Sesame Seeds
  • 1 tsp Chili Oil
  • 1
  • 3
  • 1
    Healthy Fat
  • 2


  1. Place eggs into a small sauce pan and cover with an inch of water. Bring water to a boil, and simmer gently for 6 minutes. Once cooked, place eggs in ice cold water and allow to cool for 10 minutes. Carefully peel the eggs and place them into a small, resealable bag. Add 2 tablespoon soy sauce and gently push out as much air as possible from the bag. Seal and allow eggs to marinate for one hour.
  2. Combine chicken (thinly sliced) with 1 tablespoon of soy sauce and allow to marinate for 30 to 60 minutes.
  3. While the chicken is marinating, peel the kohlrabi and cut or slice it with a "spiralizer", vegetable peeler, or mandolin to make long "noodles'" Set aside.
  4. Bring the chicken broth to a boil in a large soup pot. Add the crushed red pepper flakes, kohlrabi "noodles", and chicken. Simmer until tender, about 3 to 5 minutes.
  5. Stir in the basil leaves and scallions.
  6. Remove the eggs from the soy marinade and cut in half. Arrange an equal amount of kohlrabi noodles and chicken into four soup bowls, and carefully pour an equal amount of broth over top. Garnish 2 eggs (halved), sesame seeds, and 1/4 teaspoon of chili oil per bowl.