Mustard Cabbage Soup with Ham and Tofu

—Genji Santoki, Board of Directors, Wahiawa General Hospital

• 1 lb. mustard cabbage (gai choy) or Chinese cabbage (won bok), cut into 2-inch lengths
• 1 cup diced cooked ham
• 1 cup diced tofu
• 1 can water chestnuts, sliced
• 10 cups canned chicken broth (or homemade chicken stock)
• 1 jigger scotch (optional)

Pour chicken broth or stock (from which fat has been skimmed) into large pot. Add gai choy or won bok, diced ham, tofu, and sliced water chestnuts. Add scotch if desired. Cook to boil. Add salt to taste and serve in preheated bowls.