This Panera copycat soba noodle bowl with edamame is filled with vegetables, red miso, and a spicy kick of red chili. The perfect vegan meal!
Thank you Panera for coming up with another vegan friendly option! I love you.
Have you all tried their soba noodle bowl with edamame yet? If you haven’t you really should. But, if you don’t live close to a Panera, or, if you prefer to make your food from scratch, you can make your own.
I’ve made this copycat soba noodle bowl twice in one week and it’s so flipping good that I had to share the recipe with you.
My recipe turns up the heat a little more, and there’s more edamame and veggies in mine, but that’s a good thing.
Who wouldn’t want more when it comes to sautéed mushrooms, onions, spinach, kale, and carrots?
I went to Panera’s website before I made my bowl because I really wanted to make this taste like theirs.
They’re really transparent when it comes to their ingredient lists. And to be honest, I was quite surprised to see how long the list was for a simple bowl of noodles, broth, and veggies.
But I appreciate how they break down the ingredients. They actually tell you what’s in the miso. Nice.
Of course my version isn’t exactly like Panera’s, I had to add my own twist.
I added some nutritional yeast in the miso broth, and I used harissa to turn up the heat. I also squeezed some lime juice over the bowl to add a little zing.
COPYCAT SOBA NOODLE BOWL IS HUSBAND APPROVED
While I was photographing my bowls my husband walked in and started hovering.
Nothing kicks me in the ass and motivates me to finish my work like a hungry hovering man. Well, maybe a puppy that wants to help me type is a little more motivational. Right this very minute I’m dealing with a five pound ball of energy who’s insisting on putting her paws on the keyboard. Sigh.
When I finally finished taking the pictures he grabbed that copycat soba noodle bowl and threw it in the microwave.
He has an asbestos tongue, he loves really hot food. The only sound I heard for the next ten minutes was the slurping of soba noodles and happy mmmmms.
Just so you know, slurping, open mouth chewing, and talking with food in the mouth is a huge pet peeve of mine. HUGE.
However, you can’t help but slurp when you’re eating soba noodles in red miso broth. You just can’t. So slurp away my friends!
Here’s another tip for you – you’ll need a fork and a spoon to eat this.
The fork is to wind up the tender soba noodles and to pierce the delicious sautéed mushrooms, carrots, and onions, and the kale, spinach, and edamame.
The spoon is to ensure that you get every last drop of that flavorful red miso broth. Trust me, you’ll want to finish off everything in your bowl.
Like I said before, I made these copycat soba noodle bowls with edamame twice last week, and looking at the pictures, and writing about how darn good these are, is making me think that I just might be going for round three today.
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COPYCAT SOBA NOODLE BOWL WITH EDAMAME
- 14 ounce frozen or fresh edamame
- 6 cups water
- 3 teaspoon rice vinegar
- ½ teaspoon harissa or cayenne pepper if you don’t like spicy, start with ¼ teaspoon and adjust to taste, or feel free to add more
- ½ teaspoon paprika
- 3 teaspoon chili powder
- 2 teaspoon ground sea salt or to taste
- 1 tablespoon nutritional yeast
- 3 tablespoon red miso paste
- 2 teaspoon vegetable oil use water if you don't cook with oil
- 1 small white onion finely diced
- 2 medium carrots peeled and finely sliced
- 2 cups baby Portobello mushrooms finely sliced
- 1 cup baby spinach leaves
- 1 cup kale remove from stems, massage, and coarsely chop
- 1 ½ teaspoon fresh thyme minced
- 1 bunch of soba noodles
- ½ cup chopped cilantro optional
- Lime wedges optional
- Ground sea salt and ground black pepper to taste
- Frozen – bring a pot of water to a boil and add the edamame. Boil for 5 minutes then drain in a colander and rinse with cold water until cool. Remove the beans from the pods. You may have some left over. If you do, lightly salt and eat as a snack.
- Bring the six cups of water to a boil in a medium sauce pan and add the 3 teaspoon vinegar, ½ tps harissa or cayenne, ½ teaspoon paprika, 3 teaspoon chili powder, 2 teaspoon sea salt, and 1 tablespoon nutritional yeast and stir well. Reduce the heat to a simmer.
- Heat a large skillet on medium high heat and add the 2 teaspoon of oil. When the oil’s hot add the onions, mushrooms, and carrots and sauté for 5 to 7 minutes, stirring occasionally. Add the kale and a pinch of salt and pepper, cook until the kale begins to wilt. Add the spinach and time and saute until the spinach begins to wilt. Turn off the heat.
- Increase the heat and bring the broth back to a boil and add the soba noodles. Boil the noodles for three minutes or until tender. When the noodles are done, remove from the heat. and put a ½ cup of the broth into a small bowl. Add the 3 tablespoon of red miso to the ½ cup of reserved broth and whisk until it's fully incorporated. You shouldn't see any lumps. Pour the miso mixture back into the pot of broth and noodles and stir well.
- Put the vegetables in a deep bowl and pour the noodles and broth over the vegetables. Add the edamame, cilantro, and a bit of fresh squeezed lime juice. Enjoy!
I know this was posted a couple of years ago, but I just found it! I can't wait to try this at home, but my understanding is that boiling miso removes all of the health benefits of it because it kills the probiotics. Would this have the same flavor if I followed the recipe as you've written, but just added the miso at the very last step after removing everything from the heat? Thank you!
Linda Meyer says
Hi Anita, great question, thanks for asking! Absolutely!! We usually make a slurry with the broth and miso before adding it at the end. We've updated the recipe card. Thanks for your comment. 🙂
Aileen Houston says
I'd like to make this ahead for a packed lunch--any idea if it tastes okay cold?
Linda Meyer says
Hi Aileen! I haven't tried it cold, but I think it would be good. I eat vegan pizza and pasta dishes cold, so a cold soup wouldn't bother me. 🙂 If you try it, let me know what you think.
Aileen Houston says
Not bad cold at all!
Linda Meyer says
So good to know! Thanks for taking the time to let me know. 🙂
Jennifer K. says
Wow! First off, thank you for making awesome vegan food. Second, can I tell you how much you guys rock for recreating one of my all-time favorite Panera dishes that is now off the menu?! This recipe is definitely keeper and perfect for chilly fall or winter days. I love all the cold weather veggies and the red miso with mushrooms is so satisfying! My only modifications to the recipe were less salt and heat. I halved the salt, but might totally omit the next go round and I also went halfsies on the cayenne and chili powder, which was just perfect for our taste buds. Thanks again for such a yummy recipe!
Linda Meyer says
Thank you so much, Jennifer! I'm so happy you liked the recipe. I can't believe that took it off the menu, totally bummed me out when I saw that. I'm happy you modified the spice and salt to suit your tastes, that's what I like to see. 🙂