Daikon Noodles and Broccolini with Asian Pork Meatballs
Try this Daikon Noodles and Broccolini with Asian Pork Meatballs recipe, or contribute your own.
Try this Daikon Noodles and Broccolini with Asian Pork Meatballs recipe, or contribute your own.
- salt and pepper to taste
- 2 cups water
- 4 cups chicken broth
- pepper to taste
- 1 teaspoon sesame oil
- 1 tablespoon fish sauce
- 1/2 cup cilantro leaves
- 1 pound lean ground pork
- for the meatballs:
- for the soup:
- 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
- 1 tablespoon peeled and minced ginger
- 2 bunches broccolini halved (make sure to cut off any rough ends on the stems)
- 1 tablespoon soy sauce (or tamari if you’re gluten free)
- 2 teaspoons chili sauce or sriracha
- 3 medium daikon radishes peeled, blade c, noodles trimmed
- Carbohydrate 0.641039999918266 g
- Cholesterol 1001.6466266 mg
- Fat 209.913288300752 g
- Fiber 0.142012498361437 g
- Protein 247.646493014404 g
- Saturated Fat 61.9571324630826 g
- Serving Size 1 1 Serving (1467g)
- Sodium 1293.91299240511 mg
- Sugar 0.499027501556828 g
- Trans Fat 17.9902296305842 g
- Calories 2949 calories
Step-by-step
- 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.
The Meatball Foundation
Working with lean ground pork requires high heat to render internal fat without drying the exterior. Baking the formed spheres on parchment paper at 400 degrees for 18 minutes ensures uniform browning. Incorporating minced aromatics directly into the protein matrix infuses moisture as the meat cooks. Handle the raw mixture gently to prevent dense, rubbery spheres.Broth and Vegetable Management
Simmering root vegetables demands careful attention to cellular structure. Daikon radishes release water when heated, which can dilute broth if boiled aggressively. Maintaining a gentle simmer preserves the crisp-tender bite of the broccolini while softening the daikon noodles. Cook the daikon for three minutes for firm strands, or extend to five minutes for a softer consistency.Balancing Umami and Heat
Fish sauce and soy sauce provide complementary sodium profiles that anchor the chicken broth base. Ginger releases aromatic compounds rapidly when exposed to hot sesame oil; limit this initial sauté step to thirty seconds to avoid bitterness. Chili sauce introduces capsaicin, which cuts through the richness of the pork fat.
