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

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Ingredients

1. 3 cups canned low-sodium chicken broth or homemade stock
2. 6 tablespoons soy sauce
3. 1/4 cup rice-wine vinegar
4. 1/4 cup mirin
5. 1 tablespoon minced fresh ginger
6. 2 cloves garlic, minced
7. 2 teaspoons Asian sesame oil
8. 2 teaspoons sugar
9. 1 1/2 teaspoons salt
10. 3/4 pound spaghettini
11. 3/4 pound Chinese cabbage, cut into 2-inch pieces
12. 1/2 pound firm tofu, cut into 3/4-inch cubes
13. 1/3 pound 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

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.