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Vegetable Shabu Shabu in Kombu-Ginger Broth

Vegetable Shabu Shabu in Kombu-Ginger Broth

Vegetable Shabu Shabu in Kombu-Ginger Broth

Ingredients

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
      • 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

    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.
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Preparation

  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.
  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.
  3. Meanwhile, make the dipping sauce. In a small bowl, combine all the ingredients.
  4. Serve shabu shabu with dipping sauce and lime wedges. Any remaining kombu broth can be saved for soup another day.

Dining and Cooking

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