- 4
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
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.
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