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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.

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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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