8 cups mushroom broth
3/4 pound daikon radish, peeled and chopped into small chunks
2 cups bok choy, chopped up
1 pound firm tofu, sliced
About a tablespoon of fresh ginger, minced
2 eggs, beaten
Green onions, chopped (just use however much you like as a garnish)
Bring the broth, daikon, and ginger to a boil and then simmer for 20 minutes or until the daikon is tender. While the daikon cooks, stir-fry the tofu over medium heat in the soy sauce and sesame oil. After it's done, bring the soup back to a boil, add the bok choy, and boil for 5 minutes. At some point while the soup is still boiling, drizzle in the beaten egg and add the tofu. Serve with green onions sprinkled on top.
This recipe makes about six hearty bowls of soup. I don't have approximate numbers for the caloric content and macronutrient balance of a serving, but I can tell you that virtually all of the protein and fat comes from the tofu and eggs, and the veggies are very low-cal and low-carb.
I'm quite happy with the way it turned out. (So happy, in fact, that I devoured three bowls.) Rando added some salt to his (the original recipe called for sea salt, but I didn't put any in because I didn't know how salty the broth was and I figured seasonings could always be added later if necessary), but other than that, he liked it too.