Sumo Stew Chanko Nabe with Shrimp Meatballs and Bok Choy

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
• Chicken Meatballs with Ginger and Miso
• 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

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