I had some soba noodles hanging out in my kitchen that I bought on a whim when I was getting sick of using rice noodles for dinner. I didn’t know what to do with them, so I Pinterested around and found that a lot of people were making broth bowls with them, because they cook in just a few minutes in boiling broth (and are otherwise fairly flavorless). I always have some Thai cooking stock from Wegmans lying around because it’s a perfect base for a quick, flavorful weeknight dinner, and I also happened to have some mushrooms, spinach, and teriyaki sauce from other meals I had made that week. I started dreaming up a meal to use up all those ingredients… but it turns out Panera beat me to it! So, I loosely based a soup on how they assembled their broth bowl.
I thought it’d take forever, but it actually only took about a half hour from start to finish (except for cleaning the burnt teriyaki sauce off of the pan… any tips for that??). It was filling, super flavorful, and a nice break from plain old chicken breast and pasta. Actually, it reminded me of chicken noodle soup with an Asian spin. Absolutely something I’ll make again!
- 2 chicken breasts, butterflied
- 1/4 cup low sodium teriyaki sauce
- Sprinkle of lemon pepper and salt
- Olive oil
- 2 cups low sodium Thai broth
- 2+ cups water
- 1 tsp Sriracha
- 2 Tbsp rice wine vinegar
- 3 Tbsp low sodium soy sauce, divided
- 1/2 tsp fish sauce
- 1 shallot, sliced thin into rings
- 2 tsp ginger, minced fine
- 2 oz mushrooms, chopped
- 8 oz soba noodles
- 4 cups spinach, torn into bite-sized pieces
- 1/2 cup frozen shelled edamame
- Basil and lime, optional, for topping
- Slather each side of the chicken in teriyaki sauce, lemon pepper (preferably fresh ground like the grinder Trader Joe's sells), and salt. Sear in olive oil over medium-high heat. Flip every two minutes (4-5 times total), brushing the exposed side with more teriyaki sauce.
- Meanwhile, bring the water and broth to a boil along the the sriracha, rice wine vinegar, 1 Tbsp of soy sauce, and fish sauce. Add the shallot and ginger and allow to soften.
- When the chicken has about 5 minutes left, toss the mushrooms into the pan with the remaining 2 Tbsp of soy sauce. Allow to sear, flipping occasionally.
- Remove the mushrooms and chicken to a cutting board and let rest. Meanwhile, add the noodles, spinach, and edamame to the boiling broth.
- When the noodles are cooked, about 4 minutes, ladle the soup into bowls. Slice the chicken into bite-sized pieces. Top the bowls with chicken and mushrooms. Serve with basil leaves and lime, if desired.