Potsticker Meatball Asian Noodle Soup – Low Carb and Gluten Free
Try this Potsticker Meatball Asian Noodle Soup – Low Carb and Gluten Free recipe, or contribute your own.
Try this Potsticker Meatball Asian Noodle Soup – Low Carb and Gluten Free recipe, or contribute your own.
- 1 egg
- 2 cups water
- 1 tsp minced garlic
- 1/2 tsp garlic powder
- 1/2 tsp red pepper flakes
- 1/2 cup chopped cilantro
- 6 lime wedges
- 1 tsp sesame oil
- 1/4 cup shredded carrot
- 1/2 tsp kosher salt
- 1 tsp minced ginger
- 1/3 upalmond flour
- 1/2 cup chopped scallions
- 1 lb ground pork (or turkey)
- 1 tbsp gluten free soy sauce
- 2 tbsp minced ginger
- 32 oz (4 cups) chicken broth
- 1 tbsp gluten free soy sauce see example
- 1 tbsp fish sauce see example
- 3 cups shiratake noodles drained and rinsed see example
- 2 cups shredded napa cabbage
- 1/4 cup radish sticks
- 1/3 upchopped scallions
- Carbohydrate 8.38561475881803 g
- Cholesterol 0 mg
- Fat 0.922272014167814 g
- Fiber 2.11436436168404 g
- Protein 0.876171682401339 g
- Saturated Fat 0.129008163733024 g
- Serving Size 1 1 serving (384g)
- Sodium 340.142886192203 mg
- Sugar 6.27125039713399 g
- Trans Fat 0.11435278223752 g
- Calories 33 calories
Step-by-step
- Combine all of the meatballs in a medium bowl and mix thoroughly. Form into 24 bite-sized meatballs and place on a baking sheet. Bake at 375 degrees (F) for 12 minutes or until cooked through.
- In a medium saucepan heat the sesame oil and add the minced garlic and ginger. Cook for about 1 minute or until fragrant and sizzling. Add the chicken broth, water, soy sauce, fish sauce, red pepper flakes, and salt. Bring to a boil and simmer for at least 10 minutes. Strain the broth to remove the solids and add back to the pan. Taste and adjust seasoning to your preference. Bring to a boil right before serving.
- Place about ½ cup shiratake noodles in a soup bowl. Top with four meatballs, a handful of cabbage, and a pinch of radish, carrot, scallions, and cilantro. Ladle about 1 cup of very HOT broth into the bowl. Wait about 2 minutes for the ingredients to heat through, squeeze a lime wedge over it and serve.
Vibrant green scallions float across a steaming, clear broth infused with sharp ginger, pungent garlic, and the briny depth of fermented fish sauce. Adapting traditional dumpling flavors into a soup format requires careful attention to structural integrity, particularly when removing wheat and standard starches from the bowl. Shiratake noodles provide the required low-carb profile through glucomannan fibers, though rinsing them thoroughly under cold water removes their natural earthy aroma before they hit the hot broth. Pork can easily swap for turkey in the meatball mixture, but ensure you adjust binding agents carefully since leaner poultry requires precise moisture management to prevent a dry texture. Simmering the aromatics directly in the base before straining yields a clean broth that highlights the individual components without clouding the presentation.
- Bake the formed meatballs at 375 degrees Fahrenheit for exactly 12 minutes to ensure internal doneness without toughening the exterior.
- Rinse shiratake noodles extensively to eliminate any lingering packaging liquid before dividing them among individual serving bowls.
- Strain the seasoned broth through a fine-mesh sieve after its ten-minute simmer to remove spent garlic and ginger solids for a polished appearance.
Constructing individual bowls just before eating prevents the napa cabbage from over-softening in the boiling liquid. Allowing the assembled ingredients to rest for two minutes in the hot broth ensures proper thermal penetration without compromising texture.
