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

Delicious. My partner is already asking me to make this again. Next time I will: continue to use 6c broth, continue to serve with egg, add a bit more ginger, add a pinch of red pepper flakes, make about half the udon, make smaller meatballs (1/2 - 1"). My only uncertainty: I love fish but since it wasn't directly seasoned I felt like it was missing something (I used cod). p.s. Didn't have the kombu. Worried it would be too meaty and not veggie enough, but great proportion. Agree with the description: hearty but not heavy.

• Anonymous

• Colorado

• 4/25/2018

Just love this. Have made it a couple of times and it's pure deliciousness. Easy to make, and the leftovers are good too!

• judyross

• PA

• 11/20/2017

This is a really great stew! Lots of crunchy veggies, lots of savory meat (if you're into that sort of thing). It's hearty and filling and easy to make. Winner!

• sistersue0

• New Orleans, LA

• 5/20/2017

I've been cooking a long time and this was maybe one of the best things I've ever made. I took the suggestion of other cooks who said to use 6 cups of broth and it was perfect (thanks cooks!). I left out the fish and used rice noodles instead of udon. This is a very hearty meal with perfectly balanced flavors. I was temped to leave out the meatballs because of the extra time but I'm glad I didn't. They didn't take much extra time, are delicious and the perfect compliment to the soup. I'm looking forward to making this again.

• Anonymous

• San Diego, CA

• 2/6/2017

Loved!!! I had broccoli on hand instead of bok choy, and ground turkey instead of chicken. Also traded out the udon noodles for shirataki. This one will go on steady rotation. Really great umami broth with the fish, shrimp and meatballs adding to the flavor but each retained their own flavor as well, so each bit was different.

• Anonymous

• Nashville, TN

• 2/1/2017

I omitted the fish and used ground pork instead of chicken. I also used homemade turkey broth. Delicious!

• Anonymous

• Rolling Hills Estates, CA

• 12/16/2016

So delicious! I made it without shrimp and fish and my whole family loved it. Next time, I'll double the recipe for the broth.

• Anonymous

• 12/14/2016

Delicious! Skipped the shrimp because we don't eat shellfish, but made the chicken meatballs and used cod for the fish. Used a small cookie scoop to make the meatballs. Size and consistency were great. Couldn't find the Kombu. White miso paste gave the meatballs and broth a delicious flavor.

• sussrum1

• NJ

• 12/12/2016

Wonderful soup! I used coconut oil to saute mushrooms, added more broth, ginger, and garlic. I also added snow peas, zucchini, and yellow squash for more vegetables. Finally I added a little chopped cilantro to the top of each bowl.

• Anonymous

• Phoenix, AZ

• 12/8/2016

My time-saving tweaks: Ikea's vegetable balls instead of meatballs, skip the fish and shrimp, substitute 4 oz. Memmi soup base and 4 c. water instead of chicken stock/soy sauce/miso. Also used linguine instead of udon. Still really delicious!

• Anonymous

• Philadelphia

• 12/7/2016

This soup has such a great flavor to it. While it does take a while to make and prepare, it is well worth the wait. We excluded the shrimp due to my mom's shellfish allergy, and it was still incredibly tasty. Could see it being very good with the shrimp being included. Would definitely make this dish again.

• nicole_justiner

• Canada

• 6/8/2016

My daughter requested this dish for a special occasion. It turned out very well - easy to prepare and very delicious and nutritious. I omitted the fish and shrimp but added tofu skins marinated in soy, mirin, and sugar. The maitake were the stars of the dish, in my opinion, but everyone else loved the meatballs.

• nightfall

• Baltimore, MD

• 5/8/2016

我计划做这个很快,但我只是想阿宝int out that if you add the miso and then simmer the soup, you will lose all of the beneficial properties of the miso. Miso should be diluted with some hot broth and then added back in at the end while the soup is hot but not boiling for it to retain any value. I'm giving the recipe 4 forks even though I haven't tried it yet because I have to rate it to leave this review, and everyone else seems to love it. After I make it I'll change the rating if I need to.

• Anonymous

• Mount Holly, NJ

• 3/30/2016

Delicious! I've made this twice now. The first time with ground chicken meatballs and the second time with lean ground beef (it worked!) I added an extra 2 cups of stock the first time and it was perfect but since we love leftovers I almost tripled the amount of stock for the second batch and adjusted the amount of garlic, ginger, miso and soy to match-it was even better. I left out the fish both times and opted for more meatballs, shrimp and veggies My boyfriend and I both loved this recipe and I'll be making it again and again and again! A tip for the eggs: If you want the yolk right in the middle, stir them with a spoon or chopstick after dropping them in the hot pot of hot water. The centrifugal force will help the yolk settle right in the middle. Very picture worthy.

• Anonymous

• Vancouver, BC

• 3/27/2016

Fabulous! I used turkey for the meatballs, it is what I had, and homemade low sodium chicken stock. I used cod, and no Kombu, (couldn't find it,). I did use eggs, and udon. I also added a bit extra garlic and ginger.

• Anonymous

• Oregon

• 3/16/2016