Ingredients for Sumo Stew (Chanko Nabe) with Prawns, Meatballs, and Bok Choy

• 230g udon noodles

• 3/4 teaspoons kosher salt, divided, plus more

• 45ml vegetable oil, divided

• 4–6 large eggs (optional)

• 230g sliced maitake or shiitake mushrooms

• 2 garlic cloves, finely chopped

• 1 tablespoon finely chopped ginger

• 2 teaspoons white miso paste

• 950ml 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

• 350g baby bok choy, trimmed, cut crosswise in 2-inch pieces (about 1450ml )

• 1 tablespoon rice wine vinegar (optional)

• 230g skinless flaky white fish (such as bass, halibut, branzino, or cod), cut into 3x3/4-inch pieces

• 230g peeled, deveined, tail-on large prawns

• 2 tablespoons sliced spring onions

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 tablespoon 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 tablespoons oil in a large pot over medium-high. Sauté mushrooms and 1/4 teaspoons 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 teaspoons 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 prawns (try to avoid breaking up fish) and cook, covered, until prawns 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 spring onions. Serve udon in large bowl for sharing alongside.

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