Pasta, Tofu, Pork, And Chinese Cabbage In Ginger Broth

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3 cups canned low-sodium chicken broth or homemade stock

6 tablespoons soy sauce

1/4 cup rice-wine vinegar

1/4 cup mirin

1 tablespoon minced fresh ginger

2 cloves garlic, minced

2 teaspoons Asian sesame oil

2 teaspoons sugar

1 1/2 teaspoons salt

3/4 pound spaghettini

3/4 pound Chinese cabbage, cut into 2-inch pieces

1/2 pound firm tofu, cut into 3/4-inch cubes

1/3 pound pork loin chop, cut into 1/8-inch slices about 1/2 inch wide and 1 1/2 inches long

3 scallions including green tops, sliced

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