Majority of tofu noodles are made of soybean and yam flour. They do not get soft, like pasta when left in liquid for a long time, so they are perfect for soups! Take this umami-packed soup wherever you go this weekend!
Ingredients (serves 1):
*This recipe was developed for 12 oz. and 17 oz. Zojirushi Stainless Food Jars. Adjustments may be required for making this recipe in other Food Jar sizes.
*Please make sure not to overfill the food jar with ingredients, as ingredients will expand with cooking, and may cause the lid to burst.
Preheat the food jar by pouring boiling water (not included in the ingredients list). Close the lid and allow to preheat.
Discard water from tofu noodles package and rinse well under running water. Drain and cut into 2-3 inch lengths.
Place tofu noodles in a saucepan and add water until the noodles are submerged (not included in the ingredients list), blanch for 2 minutes. Drain and set aside.
Thinly slice onion, carrots and shiitake mushrooms. Cut cabbage and chicken tender into bite-sized pieces.
In a saucepan, heat sesame oil over medium heat, add all vegetables and sauté for a minute.
Add chicken broth, sugar, soy sauce, salt, ginger powder and tofu noodles, then bring to a boil.
Add chicken tenders to the saucepan. When the entire surface of the chicken turns completely opaque white, turn heat off.
Discard hot water from the food jar and fill with prepared soup from step 7 until 1 cm below the ridge. Close lid, allow soup to sit for a minimum of 1 hour and up to 6 hours. Make sure to allow the chicken to cook through completely inside the food jar.
Make sure to consume within 6 hours to prevent spoiling.