Yuba 'Pappardelle'

• Salt
• 3 sheets yuba, cut into strips about 1 1/4 inches wide
• 13 cup milk
• 3 tablespoons fruity olive oil
• Freshly ground black pepper

1. Bring a large saucepan of lightly salted water to a boil.
2. Add the yuba and cook for 1 minute.
3. Turn off the heat and allow to rest for 2 minutes.
4. Drain the yuba and return to the pot.
5. Add the milk and olive oil and season to taste with salt and pepper.
6. Divide among four plates and serve.

salt, yuba, milk, olive oil, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/8296 (may not work)