Panera Soba Noodle Broth Bowl Recipes
PANERA SOBA NOODLE BROTH BOWL
Steps:
- 1. In a sealable container combine the chicken and marinade and toss to coat. Set aside to marinade for about 30 minutes (or overnight).
- 2. Place the chicken on a preheated grill or sauté pan and cook, basting with leftover marinade for 8-10 minutes a side. When cooked through the chicken will be firm, opaque and when poked with a fork the juices will run clear.
- 3. Remove from heat and set aside before cutting. Meanwhile heat oil over medium heat and sauté the onions and mushrooms, until they have begun to brown and caramelize, about 6 minutes.
- 4. Stir in the soy sauce, brown sugar and sriracha until well combined.
- 5. Add the carrots and cook for another minute before stirring in the chicken broth, water and miso broth. Cook gently stirring.
- 6. Add in the cabbage and soba noodles and cook until the noodles are just tender, about 5 minutes.
- 7. Stir in the spinach and ladle into individual bowls.
- 8. Slice the chicken and place on top garnished with sesame seeds and cilantro to serve.
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5/5 (1)Total Time 30 minsCategory Main CourseCalories 249 per serving
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5/5 (1)Total Time 30 minsCategory Main CourseCalories 249 per serving
- Preheat oven to 425 degrees. Slice chicken breasts in half lengthwise, then rub with olive oil and chili powder, seasoning with salt and pepper. Bake in oven for 15-20 min until chicken is fully cooked.
- Meanwhile, cook soba noodles in boiling water on the stove for 5 minutes or until noodles are just cooked through. Drain and divide among 4 deep bowls. Add kale slaw and edamame, then pour 1 cup broth overtop and add 1/2 tbsp soy sauce to each bowl.
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