Full of flavor, this Daikon Noodle & Meatball Soup is a grain-free AIP and Whole30 Asian-inspired noodle soup. Paired with a light broth and scallion meatballs, the daikon noodles are the highlight of the dish.
Out of all of the spiralized vegetable options, daikon is without doubt my favorite “vegetable noodle”. It actually holds its shape and doesn’t become soggy after cooking. I highly-recommend giving daikon noodles a try if you are grain-free or if you just love daikon like me!
Health Benefits of Daikon
A winter root vegetable, daikon translates to “big root” in Japanese. More commonly used in East Asian cuisine, daikon has a delicate subtle flavor that works beautifully in soup. Daikon is a highly-nutritious root vegetable that is rich in vitamin C, folate, potassium, fiber, and digestive enzymes. In Traditional Chinese Medicine, daikon is used to support digestion as well as boost the immune and respiratory systems.
Ingredients for Daikon Noodle & Meatball Soup:
- Baby bok choy
- Ground turkey, chicken, or pork
- Coconut aminos
- Sea salt
How do I make daikon noodles?
- Using a spiralizer, set the blade to 5mm.
- Following the instructions, spiralize about 4-5 cups of daikon noodles.
- Place spiralized daikon noodles into a bowl and sprinkle with sea salt and toss. The sea salt will remove excess moisture from the daikon noodles.
- After sitting in salt for 10-15 minutes, drain excess water from daikon noodles and bowl.
- If you don’t have a spiralizer, you can try using a julienne peeler. This will have a different result since the daikon will be more shredded vs. noodle-like. However, the flavor will be just as good!
- I recommend using a spiralizer set at 5mm for the daikon noodles. I found this to be the ideal setting for the noodle texture.
- If you don’t have a spiralizer, you can julienne the daikon instead. This will have a different result since the daikon will be more shredded vs. noodle-like but the flavor will still be great.
- Store in an airtight container in the fridge for up to 3-4 days.
Other Asian-inspired AIP recipes you might enjoy:
Daikon Noodle & Meatball Soup (AIP, Whole30)
Full of flavor, this Daikon Noodle & Meatball Soup is a grain-free AIP and Whole30 Asian-inspired noodle soup.
- 1 lb daikon radish, spiralized (4-5 cups)
- 1 tsp sea salt
- 1 medium carrot, julienned
- 2 tsp coconut aminos
- 1 bunch baby bok choy
- 5 cups chicken broth or vegetable stock
- 1 lb ground turkey, chicken, or pork
- 3-4 bunches of scallions (green top only for low-FODMAP), chopped
- 1 tbsp coconut aminos
- 1/2 tsp sea salt
- Step 1 Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Step 2 In a large bowl, mix together the ground meat, scallions, coconut aminos, and sea salt. Stir until well-combined and a bit sticky. Let sit for 2-3 minutes.
- Step 3 Using a spoon and your hands, prepare 18-19 meatballs, roughly 1-inch in diameter. Set meatballs on a baking sheet and place in the oven. Bake for 15 minutes or or until the meatballs have reached an internal temperature of 165°F on an instant read thermometer.
- Step 4 While the meatballs are baking, prepare the daikon noodles. Clean and peel the daikon. Chop off the ends. Using a 5mm blade, spiralize the daikon into noodles. This should be roughly 4-5 cups of spiralized noodles.
- Step 5 Place spiralized daikon into a bowl and toss with sea salt. This will remove the excess moisture. Let sit for 10-15 minutes.
- Step 6 Remove meatballs from the oven when done and set aside.
- Step 7 In a large pot, heat the broth and coconut aminos on medium heat.
- Step 8 While the broth is heating up, prepare the vegetables. Clean, peel and julienne the carrot. Clean and chop off the ends of the baby bok choy.
- Step 9 Drain the excess water from the daikon noodles. Lightly squeeze the daikon noodles to remove excess moisture.
- Step 10 Once the broth is at a simmer, add the daikon noodles and julienned carrots to the pot. Let the soup lightly simmer for 10 minutes.
- Step 11 Add the baby bok choy and meatballs to the pot. Add as many meatballs as you would like – I typically use about 12-13 for this recipe and freeze the remaining meatballs.
- Step 12 Let the soup simmer for another 5 minutes or until the bok choy is tender.
- Step 13 Serve warm and enjoy.