DAIKON, CHINESE CABBAGE AND TOFU SOUP

7 cup chicken stock
3/4 lb daikon radish peeled, and cut into 1/2" cubes
4 slc fresh ginger, 1/4" thick
Sea salt to taste
1/2 lb Chinese cabbage cored, and coarsely chopped
1/2 lb 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.

Comments: This soup has become my winter staple. It is easy to make and can be the recipient of many leftover meats.

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.