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Edamame and Soba Noodle Bowl

Edamame and Soba Noodle Bowl
 
I'm addicted to Panera's Broth Bowl with the edamame and soba noodles...but not to the 1300+mg of sodium in it (I checked their nutrition information on their website).  With my history of hypertension (like 160/100 on a good day), sodium and I don't play nice in the sandbox, so I decided to make my own version that's lower in sodium but is still a slam dunk on taste.  I tried to include many of the ingredients listed on Panera's website, but obviously I don't know their secret recipe so this doesn't taste exactly like theirs, but it's pretty close, and the broth is savory with just a hint of heat.

It's a multi-step process well worth the effort.  

FOUNDATION AND GARNISH:

Soba noodles--one package cooked according to directions and drained

Fresh spinach on hand for building the bowl

Fresh cilantro and sesame seeds for garnish


FOR THE BROTH:

8 cups homemade vegetable broth or low/no-sodium broth from the store (I like Trader Joe's or Pacific low sodium)

1 T red miso (I've also tried mellow white miso and the flavor isn't as savory, but will still work)

1/2 T Sucanat or other organic sugar

2 T red curry paste

1 T unseasoned rice wine vinegar

1/2 T Bragg's Liquid Aminos (or low sodium tamari or soy sauce)

1 tsp ancho chili powder

Dash cayenne pepper

1/2 tsp smoked paprika

1/2 T molasses

Juice of 1 lime

Juice of 1 lemon

1/2 T vegan Worcestershire sauce

Whisk everything together except the vegetable broth, then stir into the vegetable broth.

FOR THE VEGETABLE BLEND:

1 10oz package frozen shelled edamame

3 medium carrots, diced

2 roasted red peppers, diced (I like Trader Joe's jarred roasted red peppers--there are about 2 in a jar)

Napa cabbage, shredded (Wegmans also sells a package of Asian slaw with Napa cabbage and carrots mixed in)

1 10oz package baby bella mushrooms, sliced

1 medium onion, diced

1/2 T dried thyme

Dash of Bragg's Liquid Aminos or low sodium tamari or soy sauce

Saute the onion and carrot in water till they start to soften.  Add the mushrooms and edamame and cook till mushrooms are softened.  Add the roasted red pepper, Napa cabbage, thyme and Bragg's/soy sauce/tamari and stir through till everything is hot.


BUILD YOUR BOWL:

Put a handful of fresh spinach in your bowl.  Pile on some noodles.  Add some vegetable mixture.  Pour hot broth over everything.  Garnish with cilantro and sesame seeds.

Enjoy!








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