Panera Bread Soba Noodle Broth Bowl with Chicken
Lunch, Main Dish • Asian, Chicken, Pasta
Serving size: 2
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Ingredients
- 3 to 4 Asian marinaded, Cooked Chicken Breasts (marinade recipe below)
- VEGETABLES
- 1-2 cups fresh spinach
- 1-2 cups sliced cabbage (Napa or other) (I used green cabbage)
- 1/2 cup Julianned carrot, (or buy matchstick carrots from the grocery store)
- 1/2 cup white onion, sliced or chopped
- 1/2 to 1 cup sliced cremini (baby bella) mushrooms, or button mushrooms
- 2 cloves garlic, sliced, or minced jarred etc...
- NOODLES
- 2 oz dry soba noodles (or preferred amount) (the soba noodles I bought were in bundles. I cooked 3 and it was a lot of noodles but made 4 bowls from that.)
- SOY-MISO BROTH
- 1/4 cup soy sauce (for me 2 Tablespoons soy sauce and 2 tablespoons water)
- 2 teaspoons sesame oil
- 1 Tablespoons sriracha (I used Go Chu Jang sauce and 1 T is pretty warm)
- 2 Tbsp red miso paste OR 1 Tbsp Worcestershire Sauce (Worcestershire sauce is lower in sodium)
- 1 Tablespoon brown sugar
- 2 Tablespoons lime juice (originally this was 1-2 T)
- 1/2 teaspoon Red Pepper Flake (if you like a lot of heat)
- 1/4 teaspoon dry Basil (cut by at least half) way too much basil
- 2 tablespoons Mirin
- 1 teaspoon dry Cilantro (called coriander)
- 1 teaspoon Ginger Powder (I used 1 large tablespoon grated ginger, will add more next time.)
- 1 teaspoon Garlic Powder (cut back a little or use fresh garlic)
- 1 cup pasta water + 1 to 2 cups plain water to dilute and to make enough broth for your broth bowls
- FINISHING ELEMENTS: TO BE ADDED TO YOUR BOWL
- Sesame seeds (used this but only about 1 teaspoon. was enough for me.)
- Fresh cilantro (chopped) (I like this in this soup, I used about 2 teaspoons and will add more next time)
- Sriracha
- Avocado, sliced
- MARINADE FOR CHICKEN
- 2 tablespoons white wine
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
Directions
- 1. MARINADE FOR CHICKEN: Mix marinade ingredients: and marinate chicken for ta least 2 hours or more. drain and discard marinade before cooking. Cook Chicken First. remove from pan; cover and let rest.
- 2. VEGETABLES
- 3. Saute onions and carrot in medium saute pan over medium heat with a little oil. Add cabbage after about 2 minutes. Add mushroom, 2 mintues Add garlic last (about 2 more minutes), season with pepper, cook until fragrant (about 1 to 2 minutes), then remove from heat and transfer to separate bowl.
- 4. Slice chicken and set aside.
- 5. NOODLES
- 6. Cook pasta according to package instruction (generally, boil for 4-6 minutes, drain, and then rinse with cold water. retain pasta water to thin sauce as needed.
- 7. SOY MISO BROTH
- 8. Prepare broth by whisking together the various elements, EXCEPT the water and bring to temperature in a small sauce pan while noodles cook. Sugar and miso should break down (bring to a light simmer). Continue whisking. Add pasta water to thin out. (you want this broth boiling hot. this is going to wilt your spinach in the bowl and heat everything back up.)
- 9. TO BUILD THE BOWL
- 10. Put noodles in bottom of bowl, Add Spinach around edge of bowl. Add sautéed vegetables just inside the spinach ring. Place sliced chicken over top noodles and Ladle hot broth over top.
- 11. FINISHING ELEMENTS
- 12. Finish with sesame seeds, fresh cilantro, sriracha, and sliced avocado if you like. Enjoy!
Notes
- These are mere suggestions for ingredient amounts--adjust as suits your taste!
