Cabbage and Tofu Soup
Low Carbohydrate Recipe
Delicious! If you like a Chinese flavor, add the sesame oil. For a Southeast Asian flair, 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. And don't be afraid of using the tofu! It's unlikely you'll even taste it with the spices, such as ginger, in the recipe.
7 cups chicken stock
3/4 pound daikon radish, peeled and cut into 1/2 inch cubes
4 1/4-inch slices fresh ginger
1/2 pound Chinese cabbage, cored and coarsely chopped
1/2 pound soft tofu, sliced
Chopped cilantro, green onions, chilies and fresh lime wedges, if desired
Few drops sesame oil*
*You can omit the 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 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 hot.
Recipe makes 4 servings