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.
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.
