Shabu Shabu Table
If you love flavorful soup with lots of meat and veggies, then this Japanese-style hot pot is for you.
Ingredients
- 1/2 head napa cabbage, cut into 2-inch pieces
- 2 large Korean green onions or regular green onions, cut diagonally into 2-inch pieces
- 1 bundle crown daisy (aka, Tong Hao or Shungiku), ends trimmed
- 1 bundle yu chou, ends trimmed
- 10 baby bok choy, cut into quarters
- 1 package enoki mushrooms, ends trimmed and pulled apart
- 2 cups beech mushrooms
- 2 pounds beef, pork loin, and/or chicken breast, thinly sliced (or buy pre-sliced shabu shabu meat from Asian store)
- 1 package ramen noodles or udon noodles
Steps
- In a large bowl add 8 cups water and kombu. Let soak for 30 minutes. Pour water with kombu into a large pot, add shiitake mushrooms. Bring it to a boil, remove kombu and simmer for 15 minutes.
- Meanwhile, prepare vegetables and make dipping sauces. For dipping sauces combine all ingredients for each sauce, mix well.
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