Sumo Stew (Chanko Nabe) with Shrimp, Meatballs, and Bok Choy
A hearty Japanese hot pot dish traditionally eaten by sumo wrestlers, featuring udon noodles, tender seafood, chicken meatballs, and fresh vegetables in a savory miso-based broth. This nutritious and filling stew combines protein-rich ingredients with seasonal vegetables for a complete meal.
Ingredients
- •8 ounces udon noodles
- •¾ teaspoon kosher salt, divided, plus more
- •3 tablespoons vegetable oil, divided
- •5 large large eggs (optional)
- •8 ounces sliced maitake or shiitake mushrooms
- •2 cloves garlic cloves, finely chopped
- •1 tablespoon finely chopped ginger
- •2 teaspoons white miso paste
- •4 cups homemade or store-bought low-sodium chicken broth
- •1 piece (6x5-inch) piece dried kombu (optional)
- •1 tablespoon low-sodium soy sauce
- •1 recipe Chicken Meatballs with Ginger and Miso
- •1 medium medium carrot, sliced into 1/4-inch coins
- •¾ pound baby bok choy, trimmed, cut crosswise in 2-inch pieces (about 6 cups)
- •1 tablespoon rice wine vinegar (optional)
- •8 ounces skinless flaky white fish (such as bass, halibut, branzino, or cod), cut into 3x3/4-inch pieces
- •8 ounces peeled, deveined, tail-on large shrimp
- •2 tablespoons sliced scallions
Cooking Instructions
- 1.
Cook udon in a medium pot of boiling salted water according to package directions. Transfer udon to a colander to drain; reserve cooking liquid in pot. Transfer udon to a large bowl and toss with 1 Tbsp. oil.
10 min
- 2.
If using eggs, cover pot and return cooking liquid to a boil. Add eggs and cook at a low boil until soft-boiled, about 6 minutes. Transfer eggs to a large bowl of ice water to cool, then peel and reserve.
8 min
- 3.
Heat remaining 2 Tbsp. oil in a large pot over medium-high. Sauté mushrooms and 1/4 tsp. salt until lightly browned and moisture releases, about 5 minutes. Stir in garlic and ginger; cook until fragrant, 30-60 seconds. Stir in miso, then add chicken broth. Stir in kombu, if using, soy sauce, and remaining 1/2 tsp. salt. Cover, bring to a simmer, and cook 10 minutes.
17 min
- 4.
Add meatballs and carrots. Cover and continue to simmer until meatballs are just cooked through, about 10 minutes. Remove kombu from broth and discard.
10 min
- 5.
Stir in bok choy and vinegar, if using. Place fish on top of stew, then cover and cook 3 minutes. Gently fold in shrimp (try to avoid breaking up fish) and cook, covered, until shrimp is pink and fish is opaque and cooked through, about 3 minutes more.
6 min
- 6.
Divide stew among bowls. Slice eggs in half lengthwise and top each bowl with 2 halves. Sprinkle with scallions. Serve udon in large bowl for sharing alongside.
5 min
