VEGAN SHABU SHABU

Print Recipe

Prep Time 30

Cook Time 10

Cuisine Japanese

Servings 4

Equipment

Shabu Shabu pot or a large pot
Small bowls for dipping sauce
Tongs
Individual soup bowls

Ingredients

1 block of firm tofu cut into 1-inch cubes
1/2 head of napa cabbage sliced
1 large carrot sliced thinly
1/2 cup shiitake mushrooms sliced
1/2 cup enoki mushrooms trimmed
1/2 cup shimeji mushrooms trimmed
1/2 cup snow peas trimmed
1/2 cup daikon radish sliced thinly
4 green onions sliced diagonally
4 cups vegetable broth or water
2 tbsp soy sauce
2 tbsp sake
2 tbsp mirin
1 tsp sugar
1 tsp grated ginger
1 garlic clove minced
1/4 cup chopped cilantro
1 lime cut into wedges

Instructions

In a large pot, bring the vegetable broth or water to a boil over medium heat.
In a small bowl, mix together the soy sauce, sake, mirin, sugar, grated ginger, and minced garlic. Set aside.
Arrange the tofu, napa cabbage, carrot, shiitake mushrooms, enoki mushrooms, shimeji mushrooms, snow peas, and daikon radish on a large platter or in separate bowls.
Once the broth is boiling, reduce the heat to a simmer.
Using tongs, dip the ingredients into the broth to cook. Cook the vegetables and mushrooms for about 30 seconds to 1 minute, or until just tender. Cook the tofu for about 1-2 minutes, or until heated through.
Serve the shabu shabu in individual soup bowls. Pour some of the dipping sauce over the ingredients and top with green onions and cilantro. Squeeze some lime juice over the top and enjoy!

Notes

NUTRITIONAL FACTS:

Calories: 137 | Total Fat: 4g | Total Carbohydrates: 19g | Dietary Fiber: 6g | Protein: 10g

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