Daikon, Chinese Cabbage and Tofu Soup
7 cup chicken stock
3/4 lb daikon radish peeled, and cut into 1/2" cubes
4 slices fresh ginger, 1/4" thick
Sea salt to taste
1/2 lb Chinese cabbage, cored and coarsely chopped
1/2 lb soft tofu, sliced
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.
For a Southeast Asian Flair: Add chopped cilantro, green onions, chilies, and a sqeeze of fresh lime.
For Chinese flavor: Add a few drops of sesame oil.
NOTE: This soup is also good with a bit of leftover meat.