Daikon, Chinese Cabbage and Tofu Soup

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.