Panera Soba Noodle Bowl Recipes

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PANERA SOBA NOODLE BROTH BOWL



Panera Soba Noodle Broth Bowl image

Categories     Chicken     Pasta     Soup/Stew     Dinner     Lunch     Sauté     Stew

Number Of Ingredients 18

2 Boneless skinless chicken breasts
1/3 cup Lemon Pepper & Herb Marinade (recipe)
2 teaspoons Sesame oil
1/2 small yellow onion (chopped)
1/2 cup Shitake or Cremini mushrooms (sliced)
2 tablespoons soy sauce
1 teaspoon Brown sugar
2 teaspoons Sriracha (plus more to taste)
1 Medium carrot (peeled, julienned)
4 cups Chicken broth
2 cups Water
1 package TJ's Miso Ginger Broth (whole thing)
8 ounces Soba noodles
1/4 cup Red cabbage (sliced thin)
1/2 cup Napa cabbage or Bok choy (chopped)
1 cup Fresh baby spinach (loosely packed)
1/2 teaspoon Sesame seeds
1 teaspoon Cilantro (chopped - for garnish)

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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