Simmering Chicken Noodle Tofu from the Boston Globe
4 skinless, boneless chicken breasts
4 cups chicken stock (canned broth is fine)
4 cups water
2 shallots, peeled
salt to taste
1 head Chinese Cabbage, thinly sliced
1 lb fresh Japanese style Udon noodles
¼ cup soy sauce
¼ cup rice wine
1 tablespoon sugar
½ package (8 ounces) soft tofu, cut into ¼ inch cubes (I use the whole package)
In a large flameproof casserole, combine chicken breasts, stock and water. Bring to a boil, skim the surface, and add the shallots. Lower the heat, cover the pan, and simmer the chicken for 20 minutes.
Add the cabbage and return the soup to a boil. Lower the heat, cover the pan and simmer for 5 minutes or until the chicken is cooked through.
Remove the chicken from the pot. Discard the shallots.
Bring a sauce pan of water to a boil. Add the noodles and simmer for two minutes or until they are cooked through. Drain them.
Slice the chicken thinly on the diagonal. Return the chicken to the pot with the soy sauce, rice wine, sugar and tofu.
Return the soup to a boil. Add the Udon noodles and simmer until warm. Serve at once.
