Black Spanish Radish Noodle Soup

February 18, 2007

Black Spanish Radish Noodle Soup

The black radish’s aggressive sharpness disappears in this stew-like soup by cooking it in broth.

3 medium scallions (green onions)
½ pound ground meat
1 tablespoon cornstarch
2 or 3 tablespoons sake or dry sherry
About 1 tablespoon soy sauce
1 bunch well-scrubbed, trimmed black radishes (no need to peel), shredded
1 or 2 medium carrots, sliced thin or shredded
8 cups meat or vegetable stock or broth
3 to 4 ounces skinny, short dried egg noodles

1. Mince the white part of the scallions and slice the greens. Mix the minced scallions with meat, cornstarch, 1 tablespoon sake or sherry, and soy sauce and form about 30 meatballs.

2. Combine radishes and broth in a large pot and bring to a simmer, covered. Add noodles and bring to a boil. Boil gently, stirring often, until almost tender, about 3 minutes. Add meatballs and carrots. Simmer gently until meat firms up, about 3 minutes longer.

3. Add more sake or sherry to taste, if desired. Add half of scallion greens and return to a simmer. Ladle into bowls and sprinkle with remaining scallions.

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