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

  • 4servings

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C
MineralsCopper, Natrium, Fluorine, Calcium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cup(s) canned low-sodium chicken broth or homemade stock

  2. 6 tablespoon(s) soy sauce

  3. 1/4 cup(s) rice-wine vinegar

  4. 1/4 cup(s) mirin

  5. 1 tablespoon(s) minced fresh ginger

  6. 2 cloves garlic , minced

  7. 2 teaspoon(s) Asian sesame oil

  8. 2 teaspoon(s) sugar

  9. 1 1/20 teaspoon(s) salt

  10. 3/4 pound(s) spaghettini

  11. 3/4 pound(s) Chinese cabbage , cut into 2-inch pieces

  12. 1/2 pound(s) firm tofu , cut into 3/4-inch cubes

  13. 1/3 pound(s) pork loin chop , cut into 1/8-inch slices about 1/2 inch wide and 1 1/2 inches long

  14. 3 scallions including green tops , sliced

Instructions Jump to Ingredients ↑

  1. 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. 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. 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. 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. 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.

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