Daikon, Chinese Cabbage And Tofu Soup

By á-170456

Ingredients

• OPTIONAL GARNISHES:
• 7 cups chicken stock
• 3/4 pound daikon radish peeled, and cut into 1/2" cubes
• 4 slices fresh ginger, 1/4" thick
• Sea salt to taste
• 1/2 pound Chinese cabbage cored, and coarsely chopped
• 1/2 pound soft tofu sliced
• Chopped cilantro
• Green onions
• Chilies
• Fresh lime wedges
• A few drops of sesame oil

Details

Servings 4

Preparation

Step 1

In a large pot, bring the chicken stock, daikon and ginger to a boil. Season lightly with salt. Turn down to a simmer and cook for 20 to 30 minutes until the daikon is tender.

Add the cabbage, return to a boil and cook for 5 minutes. Add the tofu and heat through. Adjust the seasoning and serve.

This recipe yields 4 servings.

Total Carbohydrates: 30 grams
Total Carbohydrates minus Fiber: 15.42 grams
Carbohydrates per Serving: 6.33 grams
Carbohydrates per Serving minus Fiber: 3.85 grams

If you like a Chinese flavour, add the sesame oil. For a Southeast Asian flair, and my favourite, garnish with the cilantro, green onions, chilies and a squeeze of lime.

Taking a trick from Vietnamese beef noodle soup, the boiling soup can be poured over extremely thinly sliced raw beef. The heat of the soup will cook it through.