Name: Sumo Stew (Chanko Nabe) with Shrimp, Meatballs, and Bok Choy
Cook time: 30 minutes
Total time: 1 hour
Yield: 4–6 servings
Ingredients: 8 ounces udon noodles; ¾ 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") piece dried kombu (optional); 1 tablespoon low-sodium soy sauce; Chicken Meatballs with Ginger and Miso; 1 medium carrot, sliced into ¼" coins; ¾ pound baby bok choy, trimmed, cut crosswise in 2" 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 3 x ¾" pieces; 8 ounces peeled, deveined, tail-on large shrimp; 2 tablespoons sliced scallions

Two bowls of ramen with shrimp soft boiled eggs and bok choy.

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi

Sumo Stew 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.

Cooks' Note

Kombu (dried kelp) is available at international and health food grocery stores and online. It can be used to flavor broths, dashi, soups such as miso, and ramen, and to soften a pot of beans and make them more digestible.

Recipe notes

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