Ingredients
3cupslow-sodium chicken broth,canned, or homemade stock
6tbspsoy sauce
¼cuprice wine vinegar
¼cupmirin
1tbspfresh ginger,minced
2clovesgarlic
2tspAsian sesame oil
2tspsugar
1½tspsalt
¾lbspaghettini
¾lbChinese cabbage
½lbfirm tofu
1lbpork loin chop
3scallions,including green tops
Preparation
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.
In a large pot of boiling salted water, cook the spaghettini for about 8 minutes until almost done. 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 for about 1 minute until the pork is just done.
Serve and enjoy.
