Description
Instant Pot Sumo Soup (Chanko Nabe). Sumo wrestler soup, loaded with homemade meatballs, tofu, mushrooms, and chicken broth. Inspired by: Japanese Hot Pots by Tadashi Ono and Harris Salat
Ingredients
Scale
Sumo Meatballs
- 1 ½ pounds ground chicken
- 1 tablespoon red or brown miso (or substitute soy sauce)
- 2 scallions, minced
- ½-inch piece ginger, peeled and minced or grated
- ½ cup panko bread crumbs
- 1 teaspoon fine sea salt
- 1 large egg
Sumo Soup
- ¼ cup Sake (or dry sherry, or dry vermouth)
- 4 cups chicken broth (preferably homemade chicken broth or store-bought low sodium broth)
- 1 teaspoon fine sea salt (if using homemade broth)
- 2 cloves garlic, peeled and crushed
- ½ pound firm tofu, cut into 8 slices
- 5 ounces shiitake mushrooms, stemmed and sliced (about 12)
- 8 ounces Napa cabbage, cut into bite sized pieces (or shredded green cabbage)
- Minced scallions for garnish
- Yuzu Kosho (or another hot sauce) for garnish
Instructions
- Shape the meatballs: Put the ground chicken in a large bowl, and add the miso paste. Sprinkle the scallion, ginger, bread crumbs, and salt over the meat. Work everything into the chicken until evenly mixed. Add the egg and work it into the chicken. Form the mix into 12 golf-ball sized meatballs, each about 2 inches in diameter.
- Simmer the sake, then everything in the pot: Place the meatballs into an Instant Pot or other pressure cooker, setting them in a single layer on the bottom of the pot. Set the pot to sauté mode (medium heat in a stovetop PC), then pour in the Sake. Bring the sake to a boil, then let it boil for 1 minute to cook off some of the alcohol. Pour in the chicken broth and (if using homemade broth) sprinkle with the salt. Add the crushed garlic, tofu and mushrooms to the broth, then sprinkle the cabbage over the top of everything.
- Pressure Cook for 10 minutes with a Natural Release: Lock the lid and pressure cook at high pressure for 10 minutes (Use “Manual” or “Pressure Cook” mode in an Instant Pot), or for 8 minutes if using a stovetop pressure cooker. Let the pressure to come down naturally, about 20 minutes. (If you’re in a hurry, let the pressure come down for 15 minutes then quick release any remaining pressure.)
- Serve: Ladle the soup into bowls, garnish with the extra minced scallions, and serve, passing the Yuzu Koshu at the table for diners to add themselves. Enjoy!
Equipment
Buy Now → Notes
Can’t find Yuzu Koshu? Pass another Asian hot sauce at the table, like Sriracha or Gochujang.
If you have to use store bought broth, you can. Get low sodium broth and skip the extra salt in the recipe.
Tools
6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker)
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: Japanese