Daikon, Chinese Cabbage & Tofu Soup
 

http://www.lowcarb.ca/karen/recipe036.html


hi Karen,

Thanks for this simple recipe. I haven't been feeling well lately, with a real NEED for chicken noodle soup. This just filled the bill - I cut the tofu into long thin strips. Perfect.

Good timing too; I had to get groceries yesterday, and the lo bok (daikon) was fresh, firm and plump, 99 cents a lb. and the ginger ... must be in season. It was perfect, thin papery skin, with pink tips ... also 99 cents a lb.

We are really lucky here in my area - sometimes I feel it's the middle of nowhere, but it's such a diverse multicultural community. What some folks consider "unusual" produce and ingredients, are readily and cheaply available at all our neighbourhood groceries ... lemon grass, lo bok, bodie beans, cilantro, dasheen, plantain, fresh coconuts, yucca, eddoes, collards, Swiss chard and chayote squash. And my personal fave, the long oriental eggplants with thin skin, fewer seeds and sweet flesh ....yummmmm....:cool:

thanks again,
Doreen