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sumo stew, w shrimp, veggies, & chicken meatballs

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Sumo stew is a Japanese stew full of protein, vegetables and great Unami broth. Kombu is dried kelp and it is available in Asian markets and online.

yield 4 -6
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For sumo stew, w shrimp, veggies, & chicken meatballs

  • FOR THE CHICKEN MEATBALLS
  • 1 lb
    ground chicken
  • 3 clove
    garlic
  • 1 Tbsp
    miso paste
  • 4
    scallions chopped
  • 1/2
    inch piece of ginger
  • FOR THE SOUP
  • 8 oz
    shiitake mushrooms sliced
  • 4 clove
    garlic minced
  • 1 Tbsp
    finely chopped ginger
  • 1 Tbsp
    miso paste
  • 6 dash
    chicken stock
  • 1
    6x5 inch piece of dried kombu
  • 1 Tbsp
    soy sauce
  • 6 c
    chopped baby bok choy
  • 1 lg
    carrot cut into thin rounds
  • 1 c
    bean sprouts sliced
  • 1 Tbsp
    rice vinegar
  • 8 oz
    uncooked shrimp peeled and deveined
  • 1 c
    cilantro chopped
  • 8 oz
    rice noodles cooked according to pkg. directions
  • 6 lg
    eggs boiled peeled and halved

How To Make sumo stew, w shrimp, veggies, & chicken meatballs

  • 1
    For the meatballs place ginger, garlic, and scallions in food processor and pulse until finely chopped. Mix into the ground chicken with the miso. roll into balls and set aside.
  • 2
    Heat some oil in a large pot. Saute the mushrooms for about 5 minutes. Add the garlic and ginger and cook 30 seconds. Add the chicken stock and miso. Stir in the kombu and soy sauce. Bring to a boil and reduce heat to a simmer and simmer 10 minutes. Add the meatballs and carrots and cook another 10 minutes. Remove the kombu and discard.
  • 3
    Stir in bok choy and bean sprouts and add the vinegar. Cook 3 more minutes. Add the shrimp and cook 3 more minutes.
  • 4
    To serve place cooked noodles in bottom of bowl. Top with broth mixture then a half an egg and garnish with cilantro.
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