This Daikon Radish and Meatball Soup is comforting, healthy and requires minimal effort to make. The soup has a mild natural sweetness that comes form the radish and meatballs – all natural flavours. It is light yet satisfying, perfect when you want something wholesome and nourishing. You can also turn this into a one-pot meal by adding vegetables and noodles or leftover rice. You’ll feel so satisfying and healthy after having this meal.
Can I Substitute the Ingredients?
Yes, you can substitute the minced pork with minced chicken.
Chef’s Tips
- Choosing Radish:
- Pick radishes that are firm with smooth skin and bright green tops.
- Avoid those that are soft or wrinkly – an indication that it is not fresh
- Cut Radish into thin uniform pieces
- Cut radish into thin uniform pieces so they cook quicker and at the same rate and soften evenly.
- Mix in one direction until you get a firm sticky paste
- Mix the meat in one direction and long enough until it becomes sticky.
- This is key to achieving a springy texture. If you prefer a softer texture, then don’t mix too long.
- Rolling Boil is Crucial:
- Always make sure the soup is at a rolling boil before adding meatballs.
- This ensures the meat is springy.
Daikon Radish Meatball Soup
Healthy, Delicious, Minimal Ingredients with Minimal Effort Daikon Radish Meatball Soup
Servings: 2
Ingredients
- 450 grams white radish 450克白萝卜
- 300 grams minced pork 300克猪肉末
- 2500 ml water 2500毫升水
Marinate for pork 猪肉腌料:
- 3/4 teaspoon salt 3/4 茶匙盐
- 3/4 teaspoon sugar 3/4 茶匙糖
- 1.5 teaspoon cornstarch 1.5 茶匙玉米淀粉
- 1 bowl water (mix in 1/4 teaspoon salt) 1 碗水（加入 1/4 茶匙盐拌匀）
Garnish 装饰:
- 1 sprig spring onion finely chopped 1 根葱，切小丁
- 1 sprig coriander finely chopped (optional) 1 根香菜，切小块（可选）
- 1 teaspoon crispy fried shallots optional 1 茶匙香脆炸葱头（可选）
- 1 teaspoon shallot-infused oil optional 1 茶匙葱油（可选）
Instructions
- Prep the RadishPeel the radish and chop off the ends.Slice it into half and cut into evenly sized pieces for even cooking.Add radish to a pot and fill with enough water to cover.Bring to a boil, then simmer on low heat for 30 minutes, until soft and slightly translucent.
- Prepare Salted WaterIn a small bowl, mix ¼ tsp salt with water.Set aside for use in the meat mixture.
- Make the MeatballsIn a mixing bowl, combine minced pork with salt, sugar, and cornstarch.Mix in one direction until well combined.Gradually add the salted water and mix until the meat becomes a sticky paste.Shape into meatballs (about 16 pieces).
- Cook the MeatballsWhen radish is soft, bring the soup back to a rolling boil.Gently drop in the meatballs one by one.Boil for 8–10 minutes, or until they float and are fully cooked.
- Turn It Into a One-Pot Meal (Optional)Add your choice of vegetables and noodles into the pot.Season the soup with a little salt.Garnish with chopped spring onions and coriander.Drizzle with shallot oil for extra flavor.
Notes
-
Choosing Radish:
- Pick radishes that are firm with smooth skin and bright green tops.
- Avoid those that are soft or wrinkly – an indication that it is not fresh
-
Cut Radish into thin uniform pieces
- Cut radish into thin uniform pieces so they cook quicker and at the same rate and soften evenly.
-
Mix in one direction until you get a firm sticky paste
- Mix the meat in one direction and long enough until it becomes sticky.
- This is key to achieving a springy texture. If you prefer a softer texture, then don’t mix too long.
-
Rolling Boil is Crucial:
- Always make sure the soup is at a rolling boil before adding meatballs.
- This ensures the meat is springy.