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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. Slideshow:  Fast Asian Dishes 

Food & Wine
February 2012

Gallery

Credit: © Carol Han

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Notes

Mirin Substitute 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.

Suggested Pairing

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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