These Soba Noodle Broth Bowls are a tasty Panera Bread copycat. They’re so easy to make at home with kale slaw and chicken!
Ingredients and substitutions
- Chicken breasts – use any type of protein like cooked shrimp, tofu or lentils.
- Olive oil – use any neutral cooking oil like avocado or canola oil.
- Chili powder – make your own using a blend of paprika, cumin and cayenne.
- Salt & pepper – to taste.
- Onion – white onion, yellow onion or shallots would all work.
- Mixed mushrooms – use any combination of mushrooms of your choice.
- Ginger – if you don’t have any fresh ginger, use a bit of ground ginger powder instead.
- Garlic – freshly minced garlic and jarred minced garlic can both be used.
- Chicken broth – swap out for some vegetable broth instead.
- Soy sauce – coconut aminos or tamari are the best substitutes here.
- Soba noodles – rice noodles would also work.
- Shelled edamame – feel free to leave this out or swap out for another veggie of your choice.
- Kale slaw mix – use a regular coleslaw mix instead.
How to make soba noodle broth bowls
- Bake the chicken.
- Sauté the onion and mushrooms.
- Add the ginger and garlic.
- Stir in the broth and soy sauce.
- Add in the noodles.
- Top the soup with kale slaw, edamame and chicken.
- Serve and enjoy!
Making these bowls vegetarian
Looking for a vegetarian option? With a few easy substitutes, this soup can be made vegetarian-friendly. You’ll still get plenty of protein, too!
Swap out the chicken breasts for tofu or lentils. Cook the protein separately like you would with the chicken, then add it in right at the end.
Use vegetable broth instead of chicken broth or a vegetable bouillon cube dissolved in boiling water.
Add in some extra veggies if you want – either frozen defrosted veggies or fresh veggies will work!
Frequently Asked Questions
This soba noodle broth is so easy to make! All you need is onion, mushrooms, ginger, garlic, chicken broth, soy sauce and soba noodles. I like topping my broth with some baked chicken breasts, shelled edamame and kale slaw too!
You sure can! I love the nutty flavour that the soba noodles bring to these soup bowls. Make sure you only add them in for the last 5 minutes of the cooking time, or they’ll overcook.
This recipe has 249 calories per serving. It’s a low-calorie option that’s still packed with protein!
Storing and reheating
You can store the leftovers in the fridge for up to 5 days, though I'd recommend you enjoy these bowls fresh. The noodles may soak up some extra liquid so be prepared to add more broth as you reheat in the microwave. You can microwave for 2-3 minutes to revive them, top with some fresh slaw and voila!
Freezing the chicken
Unfortunately, you can’t freeze the soup, but you can freeze the chicken! Freeze the chicken in airtight containers or Ziploc bags for up to 3 months. The night before you make this soup, let the chicken defrost in the fridge overnight then add it to the soup as normal.
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More easy soup recipes
Meal prep tools for this recipe
- Order some soba noodles here.
- I also love these glass meal prep bowls for reheating this soup in individual portions.
Soba Noodle Broth Bowls
Ingredients
- 2 chicken breasts
- 1 tbsp olive oil
- 1 tbsp chili powder
- salt & pepper, to taste
- 1 onion diced
- 1 cup mixed mushrooms chopped
- 1 tbsp fresh ginger minced
- 2 cloves garlic minced
- 4 cups chicken broth
- 2 tbsp soy sauce or tamari if gluten-free
- 1 (300g) package soba noodles
- 1 cup shelled edamame
- 2 cups kale slaw mix
Instructions
- Preheat oven to 425 degrees. Slice chicken breasts in half lengthwise, then rub with olive oil and chili powder, seasoning with salt and pepper. Bake in oven for 15-18 min until chicken is fully cooked.
- Meanwhile, add a bit more olive oil to a large pot over medium-high heat. Add onions and mushrooms, sauteeing for 3-4 minutes until juices start to release. Add ginger and garlic, cooking another 30 seconds. Add chicken broth and soy sauce, bringing to a boil and cook for 10 minutes. Add soba noodles in during the last 5 minutes of cooking time.
- Divide soup mixture among 4 deep bowls. Add kale slaw and edamame, then top with sliced chicken. Serve and enjoy!
Comments & Reviews
Johanna says
When you say in half lengthwise , than you have four tenders? Or slice in half to make thinner?
Taylor Stinson says
You are cutting the chicken breasts in half lengthwise to make chicken cutlets. You’re just making them thinner!
Krista @ Joyful Healthy Eats says
This looks so comforting! Wish I had a bowl in front of my face right now! YUM!
Taylor Stinson says
Thanks Krista!! I’m obsessed with soups and stews during the winter, and anything with noodles! 😉