In the past week and a half we've celebrated two birthdays, Christmas, New Years and a farewell to my sister who is moving to Switzerland. I feel, ugh. Tired, sluggish, just generally ugh. No more sugar, no more heavy meals. Just simple, clean dishes to cleanse my body and soul.
Daikon radish, napa cabbage, julienned carrots and a nice clear broth create a wonderful soup that will make you feel light and maybe even enlightened.
To make a meal of the soup you can add cubed tofu, chicken, or thinly sliced beef to name a few. Top it with a few drops of dark sesame oil or chopped scallion. One word of caution, unless you are in love with the strong flavor of regular cabbage, I suggest using napa cabbage.
Daikon, Napa Cabbage and Carrot Soup
- 6 - 8 cups chicken or vegetable broth (click here to learn about making broth from scratch)
- 2 peeled and thinly sliced daikon radish
- 4 slices fresh ginger (about 1/4 inch thick)
- 2 cups chopped napa cabbage
- 1 carrot, julienned (I use a julienne peeler to make it easy)
- salt and pepper to taste
In a large soup pot bring broth, daikon and ginger to a boil. Reduce heat to a simmer and cook until daikon is tender (about 20 minutes).
Add cabbage, carrot and any other ingredients you choose and cook for about 5 minutes.
Enjoy!
