PANERA SOBA NOODLE BROTH BOWL

Panera Soba Noodle Broth Bowl image

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.