Spiralized Hoisin Noodle Broth
Bored of the same old spiralizer recipes? Here's something new for you! This homely, comforting pork meatball broth is laced with spiralized daikon and carrots. It's packed full of vegetables and is very medicinal for beating any winter illnesses that might be knocking about.
- 500 g pork mince
- 2 tbsp root ginger, grated
- 1 bunch fresh coriander
- 2 tbsp soy sauce
- 1 tbsp cornflour
- 1 tsp ground white pepper
- 1 l chicken stock
- 4 tbsp hoisin sauce
- 2 cloves garlic
- 100 g shiitake mushrooms, sliced
- 2 carrots
- 1 small daikon
- 1 pak choi
- 6 red radishes
Make The Meatballs
Grate the ginger and chop the coriander as fine as possible.
Mix it in a bowl with the pork, soy sauce, cornflour and ground pepper until it’s fully combined.
Shape the mixture into 20 meatballs, each about the size of a walnut.
Flavour The Stock
Peel and squash, but leave whole, peel the garlic and place into a large saucepan.
Pour in the chicken stock and whisk in the hoisin as you heat it to a gentle simmer.
Slice the mushrooms and add to the simmering stock to cook for 2-3 minutes.
Cook The Meatballs
Lower the meatballs into the stock to poach very gently for 6-8 minutes, then scoop out onto a plate for a moment to keep the pan of stock free.
Peel and spiralise the carrot and daikon into noodles.
Drop the carrot and daikon into the bubbling stock along with the pak choi, heat to a simmer and cook for a minute.
Place the ‘noodles’, mushrooms and pak choi into the base of warm serving bowls.
Top with several meatballs and a generous ladle of the broth.
Dot with optional fresh coriander and some thinly sliced red radish.
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