This soup — which embraces the ethos of cucina povera to use a multitude of vegetables to create a filling meal — is chunky with cabbage, carrots and daikon radish, but also tender and refreshing with bites of silken tofu all in a warming, gingery broth. Chopped cilantro adds a citrusy brightness, although basil or dill are great too. You could use bok choy instead of cabbage, and if you want some heat, try stirring in a serrano chile along with the garlic and ginger.