Vegetable Shabu Shabu in Kombu-Ginger Broth

4 steps

Prep:20minCook:30min

Updated at: Thu, 17 Aug 2023 09:45:20 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories168.1 kcal (8%)

Total Fat7.9 g (11%)

Carbs12.1 g (5%)

Sugars3.3 g (4%)

Protein12.9 g (26%)

Sodium1066.5 mg (53%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

FOR THE SHABU SHABU

2 tablespoonscanola oil

½ cuponion

½ cupscallions

1 ouncekombu

2 tablespoonsginger

peeled, grated

kosher salt

0.5 pounddaikon

peeled and sliced 1/4-inch-thick

6 ounceswhite button mushrooms

halved

1 poundbaby bok choy

trimmed and leaves separated

1 poundfirm tofu

cut into 1-inch cubes

FOR THE DIPPING SAUCE

½ cuplow-sodium soy sauce

2 tablespoonsdistilled white vinegar

2 tablespoonsscallions

finely chopped

1 tablespoonginger

Instructions

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.

View on New York Times Recipes

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