Daikon, Chinese Cabbage And Tofu Soup Recipe - Cooking Index
Daikon, Chinese Cabbage And Tofu Soup Recipe - Cooking Index
This soup has become my winter staple. It is easy to make and can be the recipient of many leftover meats.
Courses: Soup| 7 cups | 1659ml | Chicken stock |
| 3/4 lb | 340g / 11oz | Daikon radish - peeled, and |
| Cut into 1/2" cubes | ||
| 4 | Fresh ginger, 1/4" thick | |
| Sea salt - to taste | ||
| 1/2 lb | 227g / 8oz | Chinese cabbage - cored, and |
| Coarsely chopped | ||
| 1/2 lb | 227g / 8oz | Soft tofu - sliced |
| Optional Garnishes | ||
| Chopped cilantro | ||
| Green onions | ||
| Chilies | ||
| Fresh lime wedges | ||
| A few drops of sesame oil |
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
Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca
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