Outstanding! Revisions I made: OMIT THE SALT! I love salty food, but thought it was weird that it called for salt with all that soy sauce. Seriously, the dish would have been ruined!...Ended up doubling the broth, used leftover pork chop intead of raw pork, omitted tofu, used whole box of whole wheat fettucine, used regular cabbage instead of Chinese Cabbage, added matchstick carrots and served with fresh sprigs of cilantro (basically anything in the vegetable drawer that I needed to go ahead and use). Also a generous squirt of Scirachi (sp?). After simming the broth for about a minute, I just started adding all of the other vegetables, then the pasta, and served it. We used chopsticks and then a soup spoon to finish off the broth (break the pasta in thirds). Absolutely delicious and perfect for winter lunches or suppers. We ate on it all week and fought over the last of it!
Pasta, Tofu, Pork, and Chinese Cabbage in Ginger Broth
- 3 cups canned low-sodium chicken broth or homemade stock
- 6 tablespoons soy sauce
- 1/4 cup rice-wine vinegar
- 1/4 cup mirin
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 2 teaspoons Asian sesame oil
- 2 teaspoons sugar
- 1 1/2 teaspoons salt
- 3/4 pound spaghettini
- 3/4 pound Chinese cabbage, cut into 2-inch pieces
- 1/2 pound firm tofu, cut into 3/4-inch cubes
- 1/3 pound pork loin chop, cut into 1/8-inch slices about 1/2 inch wide and 1 1/2 inches long
- 3 scallions including green tops, sliced
- 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.
- 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.
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes