Sumo Stew Chanko Nabe With Shrimp Meatballs And Bok Choy Recipes

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SUMO STEW (CHANKO NABE) WITH SHRIMP, MEATBALLS, AND BOK CHOY



Sumo Stew (Chanko Nabe) with Shrimp, Meatballs, and Bok Choy image

Sumo Stew (Chanko Nabe) is a robust soup brimming with mixed vegetables and tons of protein in a rich dashi broth. Although this one-pot stew is eaten by Japanese sumo wrestlers in training, it is hearty without being heavy.

Provided by Rhoda Boone

Categories     Stew     Chicken     Meatball     Dinner     Noodle     Soup/Stew     Shrimp     Seafood     Shellfish

Yield 4-6 servings

Number Of Ingredients 18

8 ounces udon noodles
3/4 teaspoon kosher salt, divided, plus more
3 tablespoons vegetable oil, divided
4-6 large eggs (optional)
8 ounces sliced maitake or shiitake mushrooms
2 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 (6x5-inch) piece dried kombu (optional)
1 tablespoon low-sodium soy sauce
Chicken Meatballs with Ginger and Miso
1 medium carrot, sliced into 1/4-inch coins
3/4 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

Steps:

  • 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.
  • 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.
  • 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.
  • Add meatballs and carrots. Cover and continue to simmer until meatballs are just cooked through, about 10 minutes. Remove kombu from broth and discard.
  • 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.
  • 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.

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