|Salt, to taste|
|1||package (8 ounces) soba noodles|
|1½||tablespoons canola oil|
|1||Spanish onion, thinly sliced|
|1||piece (2 inches) fresh ginger, finely chopped|
|¼||cup dry sherry|
|4||cups chicken stock|
|4||cups broiled tofu and vegetables, cut into 1-inch pieces|
|1||tablespoon soy sauce|
|3||tablespoons chopped fresh
|2||scallions, 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