Main Ingredients:

See below ingredients and instructions of the low carb recipe

Cooking Preparation of the Recipe:

Note: Makes 4 servings. Total Carbohydrates: 30. Delicious If you like a Chinese flavor,
add the sesame oil. For a Southeast Asian flair, and my favorite, 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.
Ingredients:
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.

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