Sumo soup as winter diet add on?

While I am using the winter to work on strength and size I am eating a bit more then usual and train differently. So I managed to put almost 10 kg in 3 months on my frame. Surely I want to avoid fat as much as possible, but as everyone should know that is simply not possible (unless you use steroids).

So looking into food made me stumble about the Sumo wrestlers diet. Sure these guys are not a good example for a lean and shaped body, but nevertheless it is interesting to lean what they eat.

I was quite surprised to learn that the focus on a soup. They eat Chankonabe, the Japanese sumo wrestler soup. A very, very hearty soup with lots of meat like Chankonabe can include vegetable, pork, chicken or beef.

So eat this soup more than once a day.

And here is what the do (or not do) during the day.

The skip breakfast to keep metabolism low, then training and only then they start to eat. After the meals they rend to sleep a few hours, so that the body will store the additional and not used energy in fat. That is something that we as fitness enthusiast definitely do not like.

But the soup itself sound interesting, as it contains lot of protein. So I will try it out and maybe it is something that one can use in the bulk up diet from time to time.

Here an example recipe, but there are plenty on the net. I found this one on

* 1 pack udon noodles

* 12 cups chicken stock

* 4 boneless chicken breast halves, cut into 2-inch chunks

* 1 daikon radish, sliced

* 1 potato, sliced

* 2 onions, quartered

* 12 shiitake mushrooms, stemmed removed and quartered (can use reconstituted dried shiitakes, if you like)

* 1 carrot, peeled and sliced into bite-size chunks

* 1 cake fresh tofu (“cotton” or non-silken so it won’t break up on you), cut into small cubes

* 1 cake fresh tofu (also cotton variety), cut into small cubes and fried on all sides in oil til they take on color (if you can find it in the store, get abura-age,which are deep fried thin slices of cotton tofu)

* 1 medium bok choy cabbage, chopped into small pieces

* 1/2 cup soy sauce

* 1/2 cup mirin (sweet sake)

* 2 teaspoons salt

Garnish: gratings of that racy, narcotic shichimi, if you can get your hands on it

Cook the udon noodles according to directions, drain, and reserve.

Bring water to boil in a saucepan, then add the sliced daikon and potato and parboil for a few minutes. Drain, refresh with cold water, and reserve.

Bring the chicken stock to a boil, add all the vegetables (not including the daikon and potato or the cabbage), chicken, and two kinds of tofu and simmer until the fresh vegetables are cooked through, about 15 minutes. Add the daikon, potato, and cabbage and simmer 5 more minutes.

Season the broth with soy sauce, mirin, and salt to taste, simmer a few more minutes.

Place the cookedudon noodles in deep soup bowls, then ladle the soup over them and serve piping hot, passing the shichimi separate, to grate over the soup to taste.

And a nice Sumo video for entertainment.


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