c/o Gemmarosa Ryan, Food Editor

c/o Gemmarosa Ryan, Food Editor

Only recently have I come around to the radish. It’s fairly polarizing as far as vegetables are concerned. There are those who go to sleep dreaming of fresh radishes and butter, and those who scorn the very sight of them. I previously belonged to the latter camp, only tolerating radishes if pickled or preserved, unenthusiastic about the raw peppery bite. But upon learning that radishes taste completely different when cooked, I decided to test my luck and poach them in some broth. The result is somewhat miraculous: the nose-clearing effect dissipates, and the pink parcels take on a subtle yet complex flavor, something between a potato and, well, a radish.

What else is transformed by broth? Meatballs make a serious second contender. Though I rarely ever gravitate towards ground turkey (too lean, pretty flavorless), I imagined its subtlety would lend itself well to a miso- and pea-filled broth: a good protein to let the brightness of spring produce take center stage. This broth is perfect for the transitional weather. It’s the comfort you need as you wait for May flowers to sprout from April showers. 


Serves 3–4


  • 1 pound ground turkey meat (pork would also work)
  • 1/2 cup chopped chives 
  • 1 egg
  • 1/3 cup panko bread crumbs 
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper 
  • 1 teaspoon garlic powder 


  • 3 cups broth of choice (chicken, vegetable, dashi)
  • 2 tablespoons sesame oil 
  • 1 cup frozen or fresh peas
  • 2 bunches radishes (stems removed)
  • 1 bunch pea shoots (if you don’t have these on hand, don’t worry. The broth is delicious without them too)
  • 1 tablespoon fish sauce
  • 1 tablespoon miso paste 
  • 1 tablespoon coconut aminos 
  • 1 tablespoon soy sauce
  • Black pepper and salt, to taste


  1. Heat pot over medium heat. Add sesame oil. 
  2. When oil is hot, add the turkey in batches, using a small spoon to form chunks. Brown the turkey meat, 3–4 minutes. 
  3. After all the turkey has been browned, deglaze the pan with broth, scraping up the bits of fond on the pan. 
  4. Bring the broth to a boil, then reduce to a simmer. 
  5. Add radishes and miso paste. Cook for 10 minutes. 
  6. Add turkey back in and cook for another 2–3 minutes. 
  7. Add frozen peas and cook for another 1–2 minutes. 
  8. Finish off with fish sauce, coconut aminos, and soy sauce. 
  9. Top with more fresh chives and pea shoots, and serve with a side of rice. 

Gemmarosa Ryan can be reached at gryan@wesleyan.edu