7 cups chicken stock
3/4 lb. daikon radish, peeled and cut into 1/2 inch cubes
4 1/4-inch slices fresh ginger
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.