JARED’S NOTE: I know, fork on the left and spoon on the right. My bad.
Panera Bread, the socially conscious and suddenly health-aware fast-casual calorie factory, recently introduced a line of broth bowls in an effort to capitalize on the can’t-end-fast-enough bone broth craze sweeping the nation. They’re not bad, if you are content paying $8+ for noodles and chicken broth. I’ve never felt revitalized after eating one, but it’s hard for me to feel revitalized after any meal that I eat out of a brown paper bag.
Soba and udon rear their heads at Al Dente HQ during the winter months as alternatives to the run-of-the-mill cold-weather soups. Usually, I attack Asian noodles with chicken or miso stock, but I thought this would be an opportunity to finish off the remainder of the raw shrimp in my freezer.
WHAT WORKED: I peeled and deveined the shrimp before making the soup and after letting them thaw a little bit. Of course, thanks to Consumer Reports, I’m freaked out about ever eating shrimp again.
WHAT DIDN’T: I was hoping that the veg would have held up better, but maybe I should not have sauteed it as long.
EASE OF PREPARATION: Easy to medium.
BEST FOR: Something a little different on a cold spring evening.
SERVE WITH: A spoon. Ha!