Best 2 Vegetable Shabu Shabu In Kombu Ginger Broth Recipes

VEGETABLE SHABU SHABU IN KOMBU-GINGER BROTH

Vegetable Shabu Shabu in Kombu-Ginger Broth image

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.

Provided by Kay Chun

Categories dinner, lunch, weekday, one pot, vegetables, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 18

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

Steps:

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. Divide the vegetables among 4 serving bowls, and add as much broth as desired.
Meanwhile, make the dipping sauce. In a small bowl, combine all the ingredients.
To serve, divide dipping sauce into individual bowls. Dip the cooked vegetables in the sauce, and sip on the broth as soup.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 10 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 805 milligrams, Sugar 3 grams, TransFat 0 grams

SHABU SHABU

Shabu Shabu image

The time we first wandered into the Ginza district of Tokyo, we found a 'hole-in-the-wall' restaurant with a lunch special of shabu shabu. Didn't know what we were in for, but by ordering and waiting until the table next to us had also been served, we learned the approach to this Japanese beef and vegetable fondue. The name is supposed to be the sound made by the cooking tidbits in the broth.

Provided by Hezzy_tant_Cook

Categories World Cuisine Recipes Asian

Time 35m

Yield 6

Number Of Ingredients 11

Ingredients

1 ½ pounds beef top sirloin, thinly sliced into 1x2-inch strips, or more to taste
12 young spinach leaves, sliced
12 shiitake mushrooms, sliced
1 (8 ounce) can sliced bamboo shoots, drained
8 leaves Chinese cabbage, sliced
8 spring onions, cut into 2-inch pieces
2 (12 ounce) packages tofu, drained and cut into 1-inch cubes
½ cup soy sauce
½ cup lemon juice
½ cup low-sodium chicken broth
4 cups low-sodium chicken broth

Steps:

Arrange beef on a platter; spinach, mushrooms, bamboo shoots, cabbage, and onions on another platter; and tofu on a third platter or with the vegetables.
Combine soy sauce, lemon juice, and 1/2 cup chicken broth in a bowl; portion dipping sauce into 6 very small bowls.
Pour remaining broth into a saucepan and bring to a boil. Transfer hot broth to a fondue pot.
Serve with chopsticks or forks. Individuals cook their own portions of meat, vegetables, and tofu in the boiling broth, then dip in dipping sauce and eat.

Nutrition Facts : Calories 295 calories, Carbohydrate 12.3 g, Cholesterol 52.1 mg, Fat 12.5 g, Fiber 2.8 g, Protein 35.3 g, SaturatedFat 3.7 g, Sodium 1367.9 mg, Sugar 3.9 g