Taiwanese Radish Meatball Soup 白蘿蔔肉丸湯, is a popular dish in Taiwanese cuisine.
This soup is hearty, flavorful, and comforting, making it a popular choice for cold weather or when you're craving a warming and satisfying meal. Adjust the ingredients and seasoning according to your taste preferences, and feel free to customize the recipe with your favorite herbs or spices.
This is a quick soup recipe. It doesn't require hours of preparation or stewing. With just 30 minutes of cooking time, it's just enough for the flavors of radish and pork to combine perfectly. If you're in search of a convenient one-pot dinner soup.
Serve the Taiwanese radish meatball soup hot as a comforting and nourishing meal. It pairs well with steamed rice or noodles, if desired.
Taiwanese Radish Pork Meatball Soup is a comforting and flavorful soup made with tender pork meatballs and hearty chunks of radish in a savory broth. Savory and slightly sweet, rich in flavor, and easy to make, this daikon radish meatball soup is simple one-pot recipe to try.
Ingredients:
Meatballs:
- 250 grams Ground Pork
- 1/2 teaspoon Five-spice Powder
- 1/2 teaspoon Salt
- 1/2 tablespoon Oyster Sauce (optional)
- 1/2 tablespoon Light Soy Sauce
- 1 tablespoon cornstarch
Soup:
- 700g Daikon Radish
- 10 grams Fresh Ginger
- 1-2 tbsp Oil
- Five-spice powder
- Water
Instructions:
1. Prepare Meatballs:
- Begin by preparing your ground pork meat in a mixing bowl.
- To the ground pork, add the five-spice powder, salt, oyster sauce, light soy sauce, and cornstarch.
- Use a spoon or your hands to thoroughly mix the ingredients together, ensuring they are evenly distributed throughout the meat.
- Stir the mixture for 3 to 5 minutes, or until it becomes slightly sticky and cohesive.
- With your hands, shape the mixture into evenly sized meatballs, ensuring they are compact and hold their shape. Set aside.
2. Prepare Daikon Radish:
- Peel the daikon radish using a vegetable peeler, ensuring to remove all the outer skin.
- Once peeled, roll-cut the daikon radish into small, irregular-shaped chunks using a knife.
3. Cooking:
- In a large pot, heat oil over medium-high heat until it shimmers.
- Add the ginger and sauté for 1 to 2 minutes, or until fragrant and lightly golden brown.
- Add the prepared daikon radish to the pot.
- Cook, stirring occasionally, until the pieces start to soften and turn slightly translucent, which should take about 5 minutes.
- Once the daikon radish begins to brown slightly around the edges, pour enough water into the pot to cover the radish completely.
- Once boiling, reduce the heat to medium, allow the soup to simmer gently for approximately 10 minutes.
- Add the prepared meatballs to the simmering soup, ensuring they are submerged in the liquid.
- Cover the pot, allow the soup to continue cooking for an additional 10 minutes, or until the meatballs are fully cooked through and tender.
- Towards the end of the cooking process, add seasonings, garnish with cilantro /celery leaves if desired.
- Once the meatballs are cooked and the daikon radish is tender, your soup is ready to serve.
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