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Ingredients
- Half a daikon (white radish), peeled and cut into bite size; 1 bunch of watercress, rinsed thoroughly; 2 chicken carcass bones, blanched in boiling water to reduce the scum when making the soup; 2cm knob ginger, slightly crushed; 2 cloves garlic, crushed(option); gojiberries, re-hydrated in water; salt to taste
Directions
- Add the blanched chicken carcass into the pot with watercress, daikon (white radish) and ginger, the set them to boil. Once boiling, turn to low heat and allow simmer for about 30 minutes till daikon (white radish) turns tender. Turn off heat, add in gojierries and garlic, cover pot and allow the remaining heat of the soup to soften and slowly infuse the gojiberries flavor into the soup and slightly cook the garlic.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 15g | |
| Recipe makes 2 servings | |
| Calories 20 | |
| Calories from Fat 15 | 75% |
| Total Fat 1.73g | 2% |
| Saturated Fat 1.07g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 6mg | 0% |
| Potassium 20mg | 1% |
| Total Carbs 0.65g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.02g | 0% |
| Protein 0.44g | 1% |
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