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.
- Serves: 4 persons
- 2tablespoons canola oil
- ½cup finely chopped onion
- ½cup finely chopped scallions
- 3garlic cloves, thinly sliced
- 1ounce kombu (dried kelp)
- 2tablespoons peeled, grated ginger
- Kosher salt
- ½pound daikon, peeled and sliced 1/4-inch-thick
- 6ounces white button mushrooms, halved (about 2 cups)
- 1pound baby bok choy, trimmed and leaves separated
- 1pound firm tofu, cut into 1-inch cubes
- ½cup low-sodium soy sauce
- 2tablespoons distilled white vinegar
- 2tablespoons finely chopped scallions
- 1tablespoon grated ginger
- ½teaspoon grated garlic
- Kosher salt, to taste
- Lime wedges, for serving
Step 1Make 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 2Bring 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 3Meanwhile, make the dipping sauce. In a small bowl, combine all the ingredients.
Step 4To serve, divide dipping sauce into individual bowls. Dip the cooked vegetables in the sauce, and sip on the broth as soup.