Vegetable Shabu Shabu in Kombu-Ginger Broth
FOR THE SHABU SHABU:
- 2 tablespoons canola oil
- ½ cup finely chopped onion
- ½ cup finely chopped scallions
- 3 garlic cloves, thinly sliced
- 1 ounce kombu (dried kelp)
- 2 tablespoons peeled, grated ginger
- Kosher salt
- ½ 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
FOR THE DIPPING SAUCE:
- ½ cup low-sodium soy sauce
- 2 tablespoons distilled white vinegar
- 2 tablespoons finely chopped scallions
- 1 tablespoon grated ginger
- ½ teaspoon grated garlic
- Kosher salt, to taste
- Lime wedges, for serving
- Nutritional Information
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Nutritional analysis per serving (6 servings)
8 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 32 milligrams sodium
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- 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.
- 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.
- Meanwhile, make the dipping sauce. In a small bowl, combine all the ingredients.
- Serve shabu shabu with dipping sauce and lime wedges. Any remaining kombu broth can be saved for soup another day.