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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- 14 oz frozen or fresh edamame
- 6 cups water
- 3 tsp rice vinegar
- 1/2 tsp harissa or cayenne pepper if you don’t like spicy, start with 1/4 teaspoon and adjust to taste, or feel free to add more
- 1/2 tsp paprika
- 3 tsp chili powder
- 2 tsp ground sea salt or to taste
- 1 tbsp nutritional yeast
- 3 tbsp red miso paste
- 2 tsp 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 1/2 tsp fresh thyme minced
- 1 bunch of soba noodles
- 1/2 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 tsp vinegar, 1/2 tps harissa or cayenne, 1/2 tsp paprika, 3 tsp chili powder, 2 tsp sea salt, and 1 tbsp nutritional yeast and stir well. Reduce the heat to a simmer.
Heat a large skillet on medium high heat and add the 2 tsp 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 1/2 cup of the broth into a small bowl. Add the 3 tbsp of red miso to the 1/2 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!