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Chicken Soba broth based soup bowl - have it healthy at home. copycat to panera but less expensive and just as healthy and delicious
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Chicken Soba Noodle Broth Bowl - Healthy at Home

A copycat panera recipe, this Chicken Soba Noodle Broth Bowl is a hearty soup you an easily make at home. 
Course Soup
Cuisine American
Keyword panera, soba, soup
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Author Brynn at The Domestic Dietitian

Ingredients

  • 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
  • 1/2 cups shredded napa cabbage
  • 1/2 cup shredded carrots
  • 1/4 white onion thinly sliced
  • 1/2 red bell pepper chopped
  • 1/4 cup sliced cremini mushrooms
  • 2 cloves garlic minced
  • Broth
  • 1/4 cup soy sauce
  • 2 tsp sesame oil
  • 1 Tbsp Gochujang or 1/2 tsp sriracha
  • 1 Tbsp Worchestershire Sauce
  • 1/2 Tbsp brown sugar
  • Juice of 1 lime
  • 1/2 tsp Red Pepper Flake
  • 2 tsp Ginger Powder
  • 1 tsp Garlic Powder
  • 1.5 cup water save from udon noodles
  • Garnish
  • Sesame seeds garnish
  • Fresh cilantro chopped (garnish

Instructions

  • 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 1 1/3 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