|By Karen Barnaby |
This soup has become my winter staple. It is easy to make and can be the recipient of many leftover meats. Because we have just past Christmas, leftover turkey comes to mind.
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.
Daikon, Chinese Cabbage and Tofu Soup
Makes 4 servings
- 7 cups chicken stock
- 3/4 lb. daikon radish, peeled and cut into 1/2 inch cubes
- 4 1/4-inch slices fresh ginger
- sea salt
- 1/2 lb. Chinese cabbage, cored and coarsely chopped
- 1/2 lb. soft tofu, sliced
- chopped cilantro, green onions, chilies and fresh lime wedges if desired
- a few drops of sesame oil, if desired
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 20-30 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.
Total Carbohydrates: 30
Total Carbohydrates Minus Fiber: 15.42
Carbohydrates per Serving: 6.33
Carbohydrates per Serving minus Fiber: 3.85