So there I was at our local chain restaurant…
and I saw they had broth bowls. With noodles and chicken. Of course I had to order one. It was delicious, I have to say. But as I enjoyed it I thought to myself, “Beth, you can totally make this yourself!”
And so I did.
The broth bowl may be a newish idea for some, based on a classic Asian dish for many. It’s a rich broth filled with perhaps ramen or soba noodles, vegetables and meat if that’s your thing. But the broth, of course, is the highlight. Rich and smooth, you start with a fragrantly seasoned broth and end with one enhanced by the flavors you add to your bowl. Whatever you include in your broth bowl, you should enjoy the juicy slurp of the broth and drink every last drop out of the bowl!
So my regular readers will know my devotion and love of homemade bone broth, so of course I would recommend that your broth bowl start with homemade broth. It will allow your bowl to have the richest flavor and most health benefits. From there, the vegetables and noodles are the co-stars in this recipe. I love using classic vegetables like cabbage and green onion, but I also like to throw in some fun, so for my broth bowl I used baby bok choy. I love using soba noodles; they cook in no time and provide a decent amount of protein. I had some leftover chicken from my food prep that week, so I was able to throw that in. This would work well with beef or shrimp, though. (Note: If you didn’t have the meat prepared it would add to your cook time. This is the kind of meal I’d plan for and prep the meat ahead as part of my food prep.)
Quick and easy!
Another thing I liked about coming up with this recipe was how easy it came together. Since I have my broth made ahead of time it truly just takes a bit of chopping and simmering until… voila! Your delicious and fit meal is ready. I hope you enjoy my version of the “big chain restaurant” broth bowl. I enjoyed the challenge of coming up with a simple version in my own kitchen and I invite you to give it a try in yours!
8-10 c. beef bone broth
1 can sliced mushrooms
4 small heads of baby bok choy, chopped
3 c. cabbage or slaw mix
1 bunch green onions, chopped
about 3/4 lb. chicken/beef/shrimp, cooked and cut into bite-sized chunks
1/3 c. soy sauce
Bring all to a low boil until vegetables are tender. Add:
1 sleeve soba noodles
Boil for 4 minutes.
Season with pepper and salt if desired.