Pasta, Tofu, Pork, and Chinese Cabbage in Ginger Broth
Pasta, Tofu, Pork, and Chinese Cabbage in Ginger Broth might be a good recipe to expand your main course recipe box. One serving contains 512 calories, 28g of protein, and 8g of fat. This recipe serves 4. This recipe covers 27% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of cabbage, chicken broth, pork loin chop, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. It is a good option if you're following a dairy free diet.
Instructions
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 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.
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.
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.