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    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
    cilantro
    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.

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    4. Ladle into bowls and sprinkle with cilantro and scallions. Tony Rosenfeld