Edamame Broth Bowl

Dear sister is to thank for this delicious recipe. She was the one who introduced me to the Broth Bowls at Panera Bread. They were so good! It inspired me to try to make them at home. I looked at the ingredient list and just experimented with the quantities. The mushroom mixture was very easy. The broth relatively easy too. It just needs time to infuse the garlic and ginger into the broth. I also thought that straight veggie broth was too much. I like thinning it out with a little water. It was lighter and let the garlic, ginger and miso to be more prominent. The edamame blend however was a little more challenging. I wanted the smoky fire roasted flavor but it really dries out the edamame. I found that if you cook the edamame first and broil to get the fire roasted dark bits they are not as tough. I also found placing them hot from the broiler into a bowl and covering them helps them steam a little bit. I have made both the chicken broth bowl and the edamame broth bowl now. I find the edamame broth bowl has a wonderful smoky flavor. Just delicious! They are so easy and you could definitely make as a make ahead meal. Just make all the components one day and assemble and re-heat the next. Or take it for lunch. The leftovers re-heat well. I will definitely be making these bowls over and over again. Next time I will make the chicken version and share the Thai Seasoning Blend I made with you. So check back soon. In the meantime enjoy this make at home copycat meal. I hope you will enjoy it as much as we did.

Edamame Broth Bowl

Makes 4 large servings

Ingredients

12 to 16 oz. bag frozen edamame

1 red bell pepper, chopped

1 small carrot, julienned or small dice

1 Tbsp. + 1 tsp. olive oil (divided)
kosher salt, black pepper and red pepper flakes to taste

1 small onion, chopped

8 oz. mushrooms, sliced

3 cloves garlic, minced (divided)

1 teaspoon fresh ginger, grated

4 cups unsalted vegetable broth

2 cups water

1 Tbsp. low sodium soy sauce

1 Tbsp. low sodium Worcestershire sauce

1 Tbsp. toasted sesame seed oil

1 Tbsp. garlic chili sauce

2 Tbsp. miso paste (I used a mixed style)
8 oz. dry soba noodles (or 4 min. Chinese egg noodles)

2 cups baby spinach

1 cup coleslaw mix

1/2 head of radicchio, shredded

4 to 6 Tbsp. cilantro, torn
Sesame seeds to garnish

Directions

Preheat the oven to 450 degrees F.

Place the edamame, carrot, red pepper and 1 clove minced garlic in a microwave safe dish. Microwave cover on high for 4 minutes. Let stand 3 minutes; add 1 tsp. olive oil, salt and peppers then pour out onto a large baking sheet. Set oven to broil. Place on the middle rack of the oven and broil for 10 to 12 minutes, just until the edamame begins to brown. Remove from the oven, place in a bowl and cover. Set aside until ready to assemble bowls.

Add 2 tsp. olive oil to a large soup pot over medium-low heat. Add onion, sauté’ until onion begins to get translucent. Add sliced mushrooms continue to sauté until mushrooms are soft and begin to brown. Season with salt and peppers and remove from pot and set aside.

Add more olive oil to the pot if necessary; add remaining 2 cloves minced garlic and ginger, sauté until fragrant. Add broth, water, soy sauce, and Worcestershire sauce simmer on low for 30 minutes. Mean while prepare noodles to package directions. Remove broth from heat and whisk in sesame oil, garlic chili sauce and miso paste.

To serve add a few spinach leaves to 4 large bowls, add some coleslaw, radicchio and 1/4 of the prepared soba noodles. Then add steaming broth over the top. Garnish with 1/4 of the mushrooms, edamame mixture, cilantro and sesame seeds. Serve with a soup spoon and chop sticks.

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