Vegetable Shabu Shabu in Kombu-Ginger Broth

Name: Vegetable Shabu Shabu in Kombu-Ginger Broth
Total time: 35 min
Yield: 4 to 6 servings
Cuisine: japanese
Ingredients: 2 tablespoons canola oil; 1/2 cup finely chopped onion; 1/2 cup finely chopped scallions; 3 garlic cloves, thinly sliced; 1 ounce kombu (dried kelp); 2 tablespoons peeled, grated ginger; Kosher salt; 1/2 pound daikon, peeled and sliced 1/4-inch-thick; 6 ounces white button mushrooms, halved (about 2 cups); 1 pound baby bok choy, trimmed and leaves separated; 1 pound firm tofu, cut into 1-inch cubes; 1/2 cup low-sodium soy sauce; 2 tablespoons distilled white vinegar; 2 tablespoons finely chopped scallions; 1 tablespoon grated ginger; 1/2 teaspoon grated garlic; Kosher salt, to taste; Lime wedges, for serving

By Kay Chun

Total Time: 35 minutes
Rating: 4(298)
Comments: Read comments

This soothing broth comes together quickly with the help of umami-rich kombu. But the secret weapon is the grated ginger stirred in at the end. The raw ginger keeps the broth fresh and bright. Kombu is rich in valuable minerals and vitamins, so don’t waste it; once the broth is made, chop the kombu and add it back to the pot. The nice chewy texture and mushroomy flavor play well with the daikon and tofu.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 to 6 servings

For the Shabu Shabu

2tablespoons canola oil
½cup finely chopped onion
½cup finely chopped scallions
3garlic cloves, thinly sliced
1ounce kombu (dried kelp)
2tablespoons peeled, grated ginger
Kosher salt
½pound daikon, peeled and sliced ¼-inch-thick
6ounces white button mushrooms, halved (about 2 cups)
1pound baby bok choy, trimmed and leaves separated
1pound firm tofu, cut into 1-inch cubes

For the Dipping Sauce

½cup low-sodium soy sauce
2tablespoons distilled white vinegar
2tablespoons finely chopped scallions
1tablespoon grated ginger
½teaspoon grated garlic
Kosher salt, to taste
Lime wedges, for serving

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Make the shabu shabu: Heat oil in a large pot over medium heat. Add onion, scallions and garlic, and cook, stirring, until softened, about 2 minutes. Add kombu and 6 cups of water and bring to a boil. Cover and simmer gently over low heat for 20 minutes. Transfer kombu to a cutting board and chop into 2-inch pieces; add back to broth. Stir in ginger and season with salt.
Step 2
Bring broth to a gentle simmer. Add daikon and mushrooms, and simmer for 2 minutes. Add bok choy and tofu, and stir, cooking until vegetables are tender, about 3 minutes longer. Divide the vegetables among 4 serving bowls, and add as much broth as desired.
Step 3
Meanwhile, make the dipping sauce. In a small bowl, combine all the ingredients.
Step 4
To serve, divide dipping sauce into individual bowls. Dip the cooked vegetables in the sauce, and sip on the broth as soup.

Ratings

4 out of 5

298 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

kelly6 years ago

Hi Caroline, shabu shabu meant to similar to a chinese/korean hot pot. The pot with all the broth in it is kept over a flame, and then you add the raw ingredients in small portions and then when they are cooked, put into a smaller bowl with some of the broth, and eat it as a soup but use chopsticks to dip the veggies into the side sauce as much or as little as you like. Then keep adding more ingredients to the pot to cook as you're eating the small bowl.

nh6 years ago

Shabu shabu is not a soup, the liquid is to create a hotpot for the solid foods that are being cooked - you pull out the tofu, mushrooms etc. then use the dipping sauce.

Caroline6 years ago

Hi. This looks amazing. Is the dipping sauce really meant as a condiment to be added to the soup?

dictionarygrrl3 years ago

Broth was gross and bland. Manages to repurpose the veggies for ramen

MD3 years ago

I made too much! What's the best way to store leftovers?

Nicole3 years ago

Any recommendations for a good brand of kombu? On all the packages of kombu I find at my local Asian grocer, there is a disclaimer that cancer causing chemicals are used to preserve or process.

Private comments are only visible to you.