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

Ingredients

• 0.8 pound cabbage chinese cut into 2-inch pieces
• 3 cups chicken broth low-sodium homemade canned
• 1 tablespoon ginger fresh minced
• 2 cloves garlic minced
• 0.3 cup mirin 
• 0.3 pound pork loin chop cut into 1/8-inch slices 1/2 inch wide and 1 1/2 inches long
• 0.3 cup rice-wine vinegar 
• 1.5 teaspoons salt 
• 3  scallions including tops green sliced
• 2 teaspoons asian sesame oil 
• 6 tablespoons soya sauce 
• 0.8 pound spaghettini 
• 2 teaspoons sugar 
• 0.5 pound spicy tofu firm cut into 3/4-inch cubes

Equipment

• sauce pan
• pot

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.
3. Drain. Return the pasta to the pot.
4. Add the hot ginger broth to the pasta along with the cabbage and tofu. Bring back to a simmer and cook for 1 minute.
5. Add the pork and scallions.
6. Remove from the heat and let sit until the pork is just done, about 1 minute.
7. 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.
8. 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.