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!