Chicken Soba Noodle Broth Bowl – Healthy at Home
This delicious Chicken Soba Noodle Broth Bowl recipe is based on a popular restaurant’s dish, but can easily be made at home for a much more budget friendly, healthy meal.
There is nothing I love more than settling into a cozy booth at lunch with a fancy sandwich, gourmet salad, or gigantic bowl soup with a warm, crusty baguette on the side. So it would come as no surprise that I absolute love Panera. I think their food is fresh, delicious, and filling. Not to mention that I am a sucker for their colorful ceramic bowls.
However, every time I leave there, I can’t help feeling a lot less wealthy than when I entered. Usually it’s because I’ve taken both kiddos with me. Two kid’s meals plus a regular lunch entree is not cheap. I don’t mind paying for fresher ingredients but the idea of paying over $8 for a bowl of soup or $10 for a sandwich kind of blows my mind. For that price, I feel like lunch should come with linen napkins and candlelight.
So when I happened to come across this recipe for a Copycat Panera Broth Bowl at Suzlyfe, I knew I had to try it. I’ve had a couple of the broth based bowls at Panera and really like them. They are light and full of veggies but still packed with great flavor. Making them perfect for lighter lunches.
The broth in this soup packs such a great flavor! I honestly felt like I finally understood what cooking channels meant when they say that a broth has really developed flavors. The best part is that it doesn’t take all day to create said flavor!
Have it at Home – Chicken Soba Noodle Broth Bowl
I have made this recipe twice and changed the original recipe (found here) to tailor it to ingredients I had on hand. One of the great parts of this recipe is you can easily customize it to your preferences.
This dish is also very budget friendly. It cost me less than $4 per serving to make this at home. Much cheaper than ordering it out.
Healthy & Budget Friendly is always a win in our house.
- Ingredients for Soup -
- 2 tbsp olive oil
- 6 oz chicken breast tenders
- salt & pepper, to taste
- 1 package Soba/Udon Noodles (already cooked, found in produce section of grocery store)
- ½ cups shredded napa cabbage
- ½ cup shredded carrots
- ¼ white onion, thinly sliced
- ½ red bell pepper, chopped
- ¼ cup sliced cremini mushrooms
- 2 cloves garlic, minced
- ¼ cup soy sauce
- 2 tsp sesame oil
- 1 Tbsp Gochujang or ½ tsp sriracha
- 1 Tbsp Worchestershire Sauce
- ½ Tbsp brown sugar
- Juice of 1 lime
- ½ tsp Red Pepper Flake
- 2 tsp Ginger Powder
- 1 tsp Garlic Powder
- 1.5 cup water (save from udon noodles)
- Sesame seeds (garnish)
- Fresh cilantro, chopped (garnish
- Heat 2 tbsp olive oil in a medium sauté pan over medium heat
- Add chicken tenders and season with salt and pepper
- Cook chicken about 4 minutes on each side, until cooked thru
- Remove chicken from pan and set aside to cool
- In same pan, sauté onions and bell pepper over medium heat until soft
- Add mushrooms and cook for additional 2-4 minutes, Add cabbage and carrots and cook for additional 2 minutes
- Add garlic, season with salt and pepper and cook until fragrant, about 3 minutes
- Remove from heat and transfer vegetables to a large bowl
- Place udon noodles in microwave safe bowl with seasoning package that comes with noodles. Cover with 1⅓ cup water and cook in microwave on high for 3 minutes
- Remove noodles from bowl (save water for later use), place in colander and rinse with cold water
- Prepare broth by combining soy sauce, sesame oil, gochujang, Worcestershire, brown sugar, lime, red pepper flakes, ginger, and garlic power in small sauce pot
- Place pot over medium heat on stove and stir until sugar is dissolved
- Add leftover water from cooking udon noodles (1+ cup should be leftover)
- Bring to a boil then reduce to simmer for about 3-5 minutes
- Combine udon noodles and sautéed vegetables in bowl. Slice chicken and place on top of noodles. Pour hot broth over top.
- Garnish with sesame seeds and cilantro