Daikon, Chinese Cabbage And Tofu Soup
Makes 4 servings
* 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.
Total Carbohydrates: 30
Total Carbohydrates Minus Fiber: 15.42
Carbohydrates per Serving: 6.33
Carbohydrates per Serving minus Fiber: 3.85
