Sumo Stew (

Name: Sumo Stew (
Ingredients: 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; 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

17 ingredients

6 steps

Ingredients

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
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

Directions

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.
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.
3

Heat remaining 2 Tbsp. oil in a large pot over medium-high. Saute 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.
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.
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

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.