Name: Pasta, Tofu, Pork, and Chinese Cabbage in Ginger Broth
Yield: 4
Ingredients: 3 c. canned low-sodium chicken broth or homemade stock -; 6 tbsp. soy sauce -; 1/4 c. rice-wine vinegar -; 1/4 c. mirin -; 1 tbsp. minced fresh ginger -; 2 cloves garlic -; 2 tsp. Asian sesame oil -; 2 tsp. sugar -; 1 1/2 tsp. salt -; 3/4 lb. spaghettini -; 3/4 lb. Chinese cabbage -; 1/2 lb. firm tofu -; lb. pork loin chop -; 3 scallions including green tops -

Pasta, Tofu, Pork, and Chinese Cabbage in Ginger Broth

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Ingredients for - Pasta, Tofu, Pork, and Chinese Cabbage in Ginger Broth

1. 3 c. canned low-sodium chicken broth or homemade stock -

2. 6 tbsp. soy sauce -

3. 1/4 c. rice-wine vinegar -

4. 1/4 c. mirin -

5. 1 tbsp. minced fresh ginger -

6. 2 cloves garlic -

7. 2 tsp. Asian sesame oil -

8. 2 tsp. sugar -

9. 1 1/2 tsp. salt -

10. 3/4 lb. spaghettini -

11. 3/4 lb. Chinese cabbage -

12. 1/2 lb. firm tofu -

13. lb. pork loin chop -

14. 3 scallions including green tops -

How to cook deliciously - Pasta, Tofu, Pork, and Chinese Cabbage in Ginger Broth

1. Stage

In a medium stainless-steel saucepan, combine the broth, soy sauce, vinegar, mirin, ginger, garlic, sesame oil, sugar, and salt. Bring just to a simmer, stirring occasionally.

2. Stage

In a large pot of boiling, salted water cook the spaghettini until almost done, about 8 minutes. Drain. Return the pasta to the pot.

3. Stage

Add the hot ginger broth to the pasta along with the cabbage and tofu. Bring back to a simmer and cook for 1 minute. Add the pork and scallions. Remove from the heat and let sit until the pork is just done, about 1 minute.

4. Stage

Notes: In place of mirin, a sweet low-alcohol Japanese cooking wine, you can use 3 tablespoons sweet sherry, or 3 tablespoons dry sherry plus 1 1/2 tablespoons sugar.

5. Stage

Wine Recommendation: With an assertive dish like this, the wine should have plenty of acidity and very little delicacy. A California sparkling wine or a Vouvray (made from chenin blanc grapes) would be best.