Daikon Noodles and Broccolini with Asian Pork Meatballs
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Servings 4
- For the meatballs:
- 1 pound lean ground pork
- 1 teaspoon peeled and minced ginger
- 1/3 cup chopped scallions
- 1 tablespoon soy sauce or tamari, if you’re gluten free
- 1 teaspoon finely minced garlic
- 3 teaspoons chopped cilantro
- salt and pepper to taste
- For the soup:
- 1 teaspoon sesame oil
- 1 tablespoon peeled and minced ginger
- 2 bunches broccolini halved (make sure to cut off any rough ends on the stems)
- pepper to taste
- 4 cups chicken broth
- 2 cups water
- 1 tablespoon soy sauce or tamari, if you’re gluten free
- 1 tablespoon fish sauce
- 2 teaspoons chili sauce or sriracha
- 3 medium daikon radishes peeled, Blade C, noodles trimmed
- ½ cup cilantro leaves
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Place all of the ingredients for the meatballs into a large bowl and mix together. Form 10-12 golf ball sized meatballs with hands and place on the parchment paper. Bake until cooked through, about 18 minutes.
Once you place the meatballs in the oven to bake, place a large saucepan over medium heat and add in the sesame oil. Once oil heats, add in the ginger, cooking for 30 seconds or until fragrant. Add in the broccolini, season with pepper and cook for 3-5 minutes or until it turns bright green. Add in the chicken broth, water, soy sauce, fish sauce and chili sauce. Cover and bring to a boil and then uncover, lower heat and simmer for 10 minutes until broccolini is crisp-tender. Then, add in the daikon noodles and cook for 3-5 minutes or until noodles are to your preference (if you like al dente, no more than 3 minutes, if you like softer, go up to 5 minutes.)
Portion the soup into bowls, top with 3 golf ball sized meatballs. Garnish with cilantro and serve immediately.