Bowl of soba noodle broth with egg, mushrooms, and green peas

Soba Noodle Broth Bowl

Serves 4

This deeply satisfying, protein-rich bowl is both fresh and earthy. The addition of the egg adds a creaminess that blends perfectly with the broth and noodles.

  • 6 cups beef bone broth
  • 1 3-inch piece fresh ginger, peeled and sliced
  • 2 cloves garlic, peeled and crushed
  • 2 tablespoons butter
  • 12 ounces fresh mushrooms, sliced
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon olive oil
  • ½ pound grass-fed sirloin steak
  • 4 large eggs
  • 8-10 ounces dried soba noodles
  • 1 cup frozen shelled edamame or peas
  • 1 baby bok choy, sliced into quarters
  • 2 scallions, for garnish

Place the bone broth, ginger, and garlic in a large saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer until fragrant, about 10 minutes. Remove from heat and set aside.

Meanwhile, cook the mushrooms. Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook without stirring until they release their liquid and start to brown, about 5 minutes. Add the soy sauce and stir. Continue cooking until the mushrooms are tender and deeply browned all over, 4 to 5 minutes more. Remove from the pan into a bowl and set aside.

Using the same pan, wipe out any leftover bits with a paper towel, then add olive oil and heat until shimmering. Cook the steak until medium-rare, about 3 minutes on each side. Place the steak on a plate and allow to rest. When cool enough to handle, hold a sharp knife at a 45-degree angle and thinly slice the steak across the grain.

Bring the broth back to a boil and add the eggs, cooking them 6-8 minutes. Six minutes will give you a runnier yolk, while 8 minutes will be firmer. Remove the eggs with a slotted spoon, run cold water over until cool to touch, peel, and set aside.

Return the broth to a boil, adding the soba noodles, edamame and bok choy. Cook until tender, about 3 to 4 minutes. Add the steak and allow to warm in the broth, 2 to 3 minutes.

Divide the broth, noodles, vegetables, and steak among 4 bowls. Top with the mushrooms. Slice the eggs in half lengthwise and add to each bowl. Garnish with scallions and serve immediately.

Bottle of Panorama Organic Grass-Fed Beef Bone Broth with tomatoes, carrot, and ginger on the side

The Benefits of Bone Broth

Panorama Meats is proud to announce its newest product, organic and grass-fed beef bone broth. With eight grams of protein per serving, the broth is made by slow simmering bones from organic, grass-fed cattle for 12-24 hours. The addition of organic vegetables and spices makes for a nutritious and delicious drink, a base for sauces and gravies, or a stock for soup. As with all of Panorama’s products, the bone broth is Paleo Certified, Whole30 Approved, and Keto-Friendly.

The health benefits of bone broth have been touted by The Weston Price Foundation; author and primal food entrepreneur Mark Sisson; and Robb Wolf, author and Paleo guru. But bone broth isn’t a new thing. Cultures all over the world have been simmering bones for centuries to extract the minerals, collagen, and other nutrients, realizing that bones aren’t waste—they’re a valuable source of healthy food.

Why is bone broth good for you?

Slow-cooking bones, especially those with lots of connective tissue, extracts protein like collagen, a good source of amino acids including glycine and proline, as well as other amino acids including glucosamine and glutamine. In addition, bone broth contains minerals like calcium, magnesium, and phosphorus, along with vitamins K and A. 

What do you do with bone broth?

Drink it. Heat it and pour it in a mug for a before-bed snack that will help you sleep. Glycine, one of the amino acids in collagen, has been shown to be a sleep aid, and it also may soothe the gastric mucosa (settle an upset stomach) and inhibit cytokines, which cause inflammation. 

If you’re following an intermittent fasting plan, bone broth is perfect for fasting days. It’s low in calories and easy to digest, yet gives your body plenty of protein, vitamins, and minerals. It also helps take the edge off of those inevitable hunger pangs.

And finally, if you’ve imbibed a little too much, bone broth is an excellent morning-after drink for helping with a hangover. I used to know someone whose grandmother made soup every Monday because, after a weekend of carousing, his grandfather could only tolerate a simple broth with vegetables. Moderation in all things is the key to a healthy life, but when you slip, bone broth makes the aftermath a little more tolerable.

Make soup. Add a few of your favorite chopped vegetables to a pot of simmering bone broth and within minutes, you have a healthy, easy, and delicious dinner or lunch. You could also add protein, like organic grass-fed beef from Panorama, or even rice or noodles. It’s a good way to use up what’s sitting in the refrigerator.

Make gravy or sauce. Sometimes it’s not convenient to spend all day in the kitchen making a big dinner, but some gravy to go over that roast beef sandwich sounds so good. Brown a little flour in some butter, add the bone broth, and cook it down to a thick and rich gravy. Or, reduce the broth and a little red wine in a skillet to make a delicious and elegant sauce for steaks. Add some mushrooms, if you like.

Experiment. Some people add bone broth to their coffee, their smoothies, or other drinks to add nutrition. 

Panorama Organic and Grass-fed Bone Broth is currently available at Whole Foods stores in Northern California, and will soon be found in retail grocery stores across the country.