Vegetable Shabu Shabu in Kombu-Ginger Broth

By Kay Chun

Updated September 11, 2018

  • Linda Xiao for The New York Times
Media 1 of 1
Total Time
35 minutes
Rating
4(301)
Comments
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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.

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Ingredients

Yield:4 to 6 servings

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 ¼-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

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

12 grams carbs; 203 calories; 4 grams monosaturated fat; 5 grams polyunsaturated fat; 1 gram saturated fat; 12 grams fat; 4 grams fiber; 805 milligrams sodium; 17 grams protein; 4 grams sugar

Note: The information shown is Edamam’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. 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.

  2. 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.

  3. Step 3

    Meanwhile, make the dipping sauce. In a small bowl, combine all the ingredients.

  4. Step 4

    To serve, divide dipping sauce into individual bowls. Dip the cooked vegetables in the sauce, and sip on the broth as soup.

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Ratings

4 out of 5
301 user ratings
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Comments

kelly

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.

nh

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.

Caroline

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

dictionarygrrl

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

MD

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

Nicole

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.

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