33min 4 ppl
Vegan Shabu Shabu
41 minutes
4 people
Medium31–60 min or 7–12 steps
41 min · 7 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 16g
Carbs 14g
Fats 20g
About this dish
Tofu and king oyster mushroom swished piece by piece through a clear kombu broth alongside cabbage and shiitake. Served with a bright citrus-soy dip and sesame goma dare, which is really the whole point of eating it this way.
Allergy Info
Gluten, Soya, Sesame
Diet Info
Vegan
Before you start
Ready-made is fine, or make your own.
- Goma Dare200 mlstart 6 minutes aheadMake your own
Ingredients
Fresh Produce
- King oyster mushroomsthickly sliced250 g
- Chinese cabbagecut into large pieces400 g
- Shiitake mushroomshalved150 g
- Lime juice30 ml
- Spring onionssliced2
Plant Proteins
- Firm tofucut into thick cubes400 g
Tins & Jars
- Kombu dashi1200 ml
Oils & Condiments
- Soy sauce60 ml
- Rice vinegar40 ml
- Ready-made goma dare sauce200 ml
Utensils
- Large saucepan
- Chopping board
- Sharp knife
- Mixing bowl
- Tongs
Method
1
Cut the tofu, mushrooms and cabbage into serving pieces.
Approx. 12 minutes
2
Whisk the soy sauce, rice vinegar and lime juice together in a small bowl to make a citrus-soy dipping sauce.
Approx. 3 minutes
3
Pour the kombu dashi into a large saucepan or table-top hot pot and bring to a gentle simmer.
Approx. 5 minutes
4
Add the cabbage, shiitake and king oyster mushroom to the simmering broth and cook for 5 minutes until softened.
Approx. 5 minutes
5
Holding a piece of tofu with tongs, swish it through the simmering broth for 20 seconds until warmed through.
Approx. 6 minutes
6
Repeat with the remaining tofu in small batches, keeping the broth at a gentle simmer throughout.
Approx. 6 minutes
7
Ladle the vegetables and broth into bowls and serve everything with the citrus-soy dip and goma dare for dipping, scattered with spring onion.
Approx. 4 minutes
