Food & dining

sunday supper

Recipe for soba noodles and tofu in caramelized onion broth

Karoline Boehm Goodnick for The Boston Globe

Serves 4

Salt, to taste
1package (8 ounces) soba noodles
tablespoons canola oil
1Spanish onion, thinly sliced
1piece (2 inches) fresh ginger, finely chopped
¼cup dry sherry
4cups chicken stock
4cups broiled tofu and vegetables, cut into 1-inch pieces
1tablespoon soy sauce
3tablespoons chopped fresh
2scallions, 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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