Recipe for soba noodles and tofu in caramelized onion broth
Serves 4
Salt, to taste1package (8 ounces) soba noodles 1½tablespoons canola oil1Spanish onion, thinly sliced 1piece (2 inches) fresh ginger, finely chopped¼cup dry sherry4cups chicken stock4cups broiled tofu and vegetables, cut into 1-inch pieces1tablespoon soy sauce 3tablespoons chopped fresh cilantro2scallions, finely chopped
1. In a large pot of boiling salted water, cook the soba noodles for 6 minutes, stirring occasionally, or until they are tender but still have some bite. Drain in a colander.
2. Meanwhile in a large saucepan over medium-high heat, heat the oil. When it is hot, add the onion, ginger, and salt. Cook, stirring often, for 12 minutes, or until it softens and caramelizes.
3. Add the sherry and cook, stirring, for 30 seconds, or until it evaporates. Add the chicken stock, tofu mixture, and soy sauce. Bring to a boil. Lower heat and simmer for 5 minutes, or until the tofu is hot. Add the noodles and cook for 1 minute, or until hot.
4. Ladle into bowls and sprinkle with cilantro and scallions. Tony Rosenfeld
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