Instructions: 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 to 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.

This recipe yields 4 servings.

Comments: This soup has become my winter staple. It is easy to make and can be the recipient of many leftover meats.

If you like a Chinese flavour, add the sesame oil. For a Southeast Asian flair, and my favourite, 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.