From ThisBlueWiki
- 1 pound skinless boneless chicken breast halves OR 1 pkg extra firm tofu cut crosswise into thin strips
- 4 tablespoons dry Sherry
- 3 tablespoons soy sauce
- 3 tablespoons oriental sesame oil
- 1/4 cup tahini (sesame seed paste)
- 6 garlic cloves, minced
- 3 tablespoons minced peeled fresh ginger
- 2 tablespoons honey or sugar
- 2 tablespoons seasoned rice vinegar
- 5 teaspoons chili-garlic sauce* (mild kind, Lee Kum Kee is a good brand)
- 8-10 cups chopped Napa cabbage (from 1 head)
- 1 bunch scallions, thinly sliced
- 1 can broken straw mushrooms "for stir fry," drained and rinsed
- 2 quarts canned low-salt no-chicken or veggie broth
- 1/3 of a 14-ounce package fresh soba noodles, broken in half
- 1 cup chopped fresh cilantro
- black and/or red pepper to taste
If using tofu, press after cutting into strips.
Stir chicken/tofu, soy sauce, 2 Tbsp sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.
Whisk garlic, tahini, ginger, sugar, vinegar, remaining sherry and chili sauce in small bowl.
Heat remaining 2 tablespoons sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes. Add broth and mushroooms and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)
Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.
original recipe