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

Rhoda Boone
  • 90 minutes
  • Serves 4

INGREDIENTS

8 oz

Fish, skinless flaky white

8 oz

Tail-on large shrimp

3/4 lb

Baby bok choy

1

Carrot, medium

2

Garlic cloves

1 tbsp

Ginger

8 oz

Maitake or shiitake mushrooms

2 tbsp

Scallions

4

Eggs, large

4 cups

Chicken broth, homemade or store-bought low-sodium

1

Chicken meatballs with ginger and miso

1 tbsp

Soy sauce, low-sodium

2 tsp

White miso paste

8 oz

Udon noodles

3/4 tsp

Kosher salt

1 tbsp

Rice wine vinegar

3 tbsp

Vegetable oil

1

(6x5-inch) piece dried kombu (optional)