VEGETABLE SHABU SHABU IN KOMBU-GINGER BROTH
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
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
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memes fmemes
[email protected]Overall, this is a great recipe for a healthy and delicious meal. I would definitely recommend it.
moajjam khan
[email protected]This recipe is a bit too time-consuming for a weeknight meal.
Frank Jovine
[email protected]I'm not sure what went wrong, but my broth turned out really cloudy. I followed the recipe exactly.
anish Sarraf43
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Kojo Dom
[email protected]I'm not a big fan of vegetables, but this recipe made me a believer! The broth is so flavorful and the vegetables are cooked perfectly.
Zebib Berhe
[email protected]This is a great recipe for a party. It's easy to prepare ahead of time and everyone loves it.
Can Harl
[email protected]I love the simplicity of this recipe. It's a great way to enjoy fresh vegetables.
Sena Nafmoa!
[email protected]This recipe is a keeper! I've made it several times and it's always a hit with my family and friends.
Sphosh Mdodana
[email protected]I followed the recipe exactly, but the broth didn't turn out very flavorful. I'm not sure what I did wrong.
Humayoun Maqsood
[email protected]This recipe was a bit too bland for me. I think it could have used some more spices.
People Stories
[email protected]The broth was a bit too salty for my taste, but the vegetables were cooked perfectly.
LAB'S CABASAG ALOBA
[email protected]I love this recipe! It's so easy to make and the results are always delicious. I usually add some tofu and shrimp to the pot, and it makes a complete meal.
Tarka Bahadur
[email protected]This is a great recipe for a healthy and delicious weeknight meal. The broth is light and flavorful, and the vegetables are cooked perfectly. I especially liked the addition of the ginger and kombu.
Mohamed Hisham
[email protected]I've never had shabu-shabu before, but this recipe was so easy to follow and the results were amazing! The broth was so flavorful and the vegetables were perfectly cooked.
Soli
[email protected]This vegetable shabu-shabu was an absolute delight! The kombu-ginger broth was so flavorful and aromatic, and the vegetables were cooked to perfection. I especially loved the shiitake mushrooms and the baby bok choy.