Noodles, Lions Head Meatball, Dashi Recipe

Prepare mixture

In a large bowl combine ground pork, drained soft tofu (break up with a fork), finely chopped green onion, grated ginger, beaten egg, light soy sauce, Shaoxing wine, sesame oil, cornstarch, white pepper, and 1/2 teaspoon salt. Mix gently but thoroughly until evenly combined and slightly sticky. Do not overwork; mix until just cohesive (about 30–60 seconds by hand).

Shape meatballs

Wet your hands lightly. Portion the mixture into 6–8 large meatballs (about 3–4 ounces / 85–115 g each). Roll each ball firmly to create a compact sphere; smoothing helps keep them intact during cooking.

Brown meatballs

Heat 2 tablespoons vegetable oil in a wide sauté pan over medium-high heat. When hot, add meatballs spacing them so they don't touch. Sear 2–3 minutes per side until a light golden crust forms (turn carefully with tongs or a spatula). You do not need to cook through; internal color will be finished in the broth. Remove and set aside on a plate.

Make kombu dashi base

In a 3-quart (about 3 L) pot add 6 cups water and the kombu piece. Let soak 20 minutes (or start cold and slowly heat). Place over medium heat and warm until small bubbles appear at edges (do not boil). Remove kombu just before water reaches a simmer.

Add bonito

When the water is at a gentle simmer, add the katsuobushi (bonito flakes). Turn off heat, let steep for 3–4 minutes until flakes sink. Strain the liquid through a fine-mesh sieve or cheesecloth into a clean pot, pressing gently on solids to extract flavor. Discard solids.

Season broth

Return the strained dashi to the pot and bring to a gentle simmer. Stir in 1 tablespoon light soy sauce, 1 tablespoon mirin, and 1/2 teaspoon salt. Taste and adjust seasoning — the broth should be savory, slightly sweet, and delicate.

Simmer with meatballs

Gently place the seared meatballs into the simmering dashi. Lower heat to maintain a gentle simmer, cover partially, and poach the meatballs for 8–10 minutes until cooked through (internal temp ~70–75°C / 160–167°F) and tender. During the final 3 minutes add halved bok choy and mushrooms to blanch.

Cook noodles

While meatballs poach, cook noodles in a separate pot according to package instructions until just tender. If using fresh noodles, 2–3 minutes is typical. Drain and briefly rinse under hot water to remove excess starch; divide among serving bowls.

Assemble bowls

Ladle hot dashi and 1–2 meatballs over the noodles in each bowl (plan for 2–3 meatballs per serving depending on size). Arrange bok choy and mushrooms alongside. Spoon a little of the cooking broth over the meatballs and noodles so everything is warm and saucy.

Finish & garnish

Drizzle about 1/2 teaspoon toasted sesame oil over each bowl. Sprinkle sliced green onion and a grind of white or black pepper to taste. Serve immediately so meatballs remain tender and broth hot.