Ingredients
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6 ounces japanese noodles, uncooked (soba or udon)
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8 cups chicken broth
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12 ounces chicken breasts, skinned and boned, cut into 2 inch pieces
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3 green onions, cut into 2 inch pieces
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12 ounces firm tofu, drained and cut into 1 inch cubes
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1 tablespoon dry sherry
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1 dash pepper
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1 tablespoon soy sauce
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1/2 cup fresh parsley, chopped
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6 large napa cabbage leaves, cut into 2 inch squares
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1 cup carrot, very thinly sliced
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9 fresh shiitake mushrooms or 9 fresh black Chinese mushrooms, halved
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1 (8 ounce) can bamboo shoots, drained
Instructions
- Cook noodles according to the package directions; drain. Set aside.
- Bring the chicken broth to a boil in a large Dutch oven over medium-high heat. Add the chicken and carrot; reduce heat, and simmer uncovered for 15 minutes.
- Stir in the mushrooms, Napa cabbage leaves, bamboo shoots, and green onions. Simmer uncovered for 5 minutes.
- Add the reserved noodles, cubed tofu, sherry, pepper, and soy sauce. Simmer uncovered an additional 10 minutes or until the mixture is thoroughly heated.
- Serve in individual soup bowls and sprinkle with parsley.