Loaded with umami flavor, these Soba Noodle Broth Bowls are filled with soy-garlic-ginger marinated beef steak, soda noodles, bok choy, enoki mushrooms and touch of Sriracha. An easy 30 minute meal.
On a cold day I need something extra comforting to help me forget about the frigid weather outside. I actually got inspiration for this recipe from Panera’s Soba Broth Bowl with chicken commercials that were on Hulu before they sadly discontinued their broth bowls.
Panera’s Soba Bowl was made with sliced chicken, soba noodles, fresh spinach, napa cabbage blend, sesame seeds, roasted mushroom and onion blend, and cilantro in a soy-miso broth. I loved this broth bowl and knew that I wanted to try my hand at creating something similar!
Soba Noodle Broth Bowl Ingredients
I made my version with beef steak marinated in garlic, ginger and sesame oil. I then added hearty soba buckwheat noodles in a flavorful chicken broth and top with mini bok choy and enoki mushrooms. I also added a little bit of Sriracha for a spicy kick. Add more or less as you prefer.
How to Make Soba Noodle Broth Bowl
The longest part is cooking the beef (which, takes about a whole 5-7 minutes). And after that you simply add all of the ingredients to a bowl and top with the warm broth.
The only special trick to this broth bowl, is marinating the beef in a garlic/ginger mixture for at least 30 minutes then searing both sides to seal in the flavor while adding a touch of Sriracha to the broth for a spicy kick.
This would make an awesome bring-to-work lunch option! Just pack the broth in a spill-proof container and the beef, noodles and veggies in another and heat up and combine! This way your veggies don’t get soggy by the time lunch rolls around. Which, is the worst. Am I right?
Soba Noodle Broth Bowl with Seared Beef
Loaded with umami flavor, these Soba Noodle Broth Bowls are filled with soy-garlic-ginger marinated beef steak, soda noodles, bok choy, enoki mushrooms and touch of Sriracha. An easy 30 minute meal.
Ingredients
- 4 garlic cloves, minced (i used a microplane)
- 1 tbs freshly grated ginger (I used a microplane)
- 1/4 cup sesame oil
- 1 32 oz container chicken broth
- 1 tbs Sriracha (add more or less depending on spice preference)
- 8 oz beef steak, (I use rump or sirloin beef steak)
- 1 package (8 or 9 oz) soba noodles
- 1 bunch Enoki Mushrooms (about 5-6 oz)
- 2 cups of mini bok choy
Instructions
- In a medium-sized bowl, add the minced garlic, ginger and sesame oil and mix to combine.
- Add the beef and rub with the garlic and ginger mixture to make sure it is well coated .Let marinate in the refrigerator for about 30 minutes or up to overnight.
- In the meantime, add the chicken broth and Sriracha to a medium-sized pot and bring to a boil.
- Preheat oven to 400°F.
- In a skillet over medium-high heat, add the beef (once at room temperature) and sear for about 2-3 minutes on each side.
- Once seared, remove from the stove top and place in the oven for about 4 more minutes (for a medium-rare).
- Remove from the oven and let the meat rest on a cutting board for about 5-7 minutes.
- To the boiling chicken broth, add the soba noodles and cook according to package directions.
Strain, (making sure to place a bowl beneath to catch the broth). And set aside. (I drizzled a tiny bit of olive oil on the noodles to make sure they didn't stick together) - Then, cut thin strips going against the the grain.
- Add the beef, and noodles to your servings bowls then top with the Enoki mushrooms and mini bok choy!
Notes
Add more beef steak if you prefer.
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