Pasta, Tofu, Pork, and Chinese Cabbage in Ginger Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve this Asian pasta in a bowl with a spoon as well as a fork so that you can get all the flavorful broth. We use spaghettini here, but if you have dried Chinese egg noodles, by all means use them. Ingredients:
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 |
Directions:
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. 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.
5. 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.
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