A Do-It-Yourself Japanese Shabu Shabu Experience

A Do-It-Yourself Japanese Shabu Shabu Experience

A Do-It-Yourself Japanese Shabu Shabu Experience

Check out this 2 part homemade broth and Japanese-styled shabu shabu experience!

Serves: Party of 4-6

Prep Time:  30 mins

Cook Time:  3 hours and 15 mins

Eat Time:  Endless

For more videos, visit us on YouTube.

Check out the video on how to create an awesome and delicious Japanese-styled shabu shabu in the comfort of your home with a chicken broth base from scratch.

Shabu shabu literally means “swish swish” in English and it is a pre-loaded hotpot with all your favourite ingredients such as white radish, carrots, leeks, a variety of leafy greens, a mix of Japanese mushrooms, firm (or soft tofu), and a selection of cute Japanese fish cakes.  Perfect for the whole family and ideal for colder weather!

Serve with your choice of meats, seafood, more greens, fish balls, noodles or rice and you’ve got yourself a family favourite!

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Tofu and Mushrooms Miso Soup

Soup Name: Tofu and Mushrooms Miso Soup

Traditional Chinese Name:  豆腐蘑菇味噌湯 (dòu fu mó gu wèi zēng tāng)

Tofu and Mushrooms Miso Soup
Recipe Type: Soup
Cuisine: Japanese
Author: LadyTong
Prep time:
Cook time:
Total time:
Serves: 4
A variation on the original miso soup (which, by the way is a great soup base in itself), this hearty vegetarian soup is really easy to make with readily available ingredients. I like to keep kale or some seaweed in my pantry, as the kids love it. You need to use relatively firm tofu and depending on how much “stuff” you want in your soup, you can add more or less. Here’s my take on this soup – hearty. I love to eat seaweed and I love tofu, so I really made this soup rich, thick and packed with protein. Optional additions include fresh scallions, scallops or shrimps.
Ingredients
  • 10 g of [url href=”http://www.thechinesesouplady.com/seaweed/”]dried kale[/url]
  • 100 g of fresh [url href=”http://www.thechinesesouplady.com/tofu/”]firm tofu[/url], cubed
  • 100 g of fresh mushrooms ([url href=”http://www.thechinesesouplady.com/shimeji-japanese-mushrooms/”]shimeji[/url] this time)
  • 3 cloves of fresh garlic, diced
  • 2 fresh scallions, diced
  • 2 tbsp of [url href=”http://www.thechinesesouplady.com/miso-paste/”]miso paste[/url]
  • 8 cup of water
Instructions
  1. Boil your soup water, add in the diced garlic, scallions and kale and boil on medium heat for 5 minutes
  2. Add the rest of the ingredients (tofu, mushroom and miso paste) and boil on medium for 5 minutes while stirring or whisking (to melt/mix the miso paste)
  3. Boil on medium heat for another 5 minutes
  4. Serve and enjoy!
Notes
Any benefits?[br][br]This is a great soup base for other additional ingredients[br]Excellent for children and great source of protein[br]It’s a super easy soup to make with a good balance of amino acids, and B Vitamins[br]It is a naturally salty addition (so no salt needed)[br][br]Any precautions?[br][br]Miso is salty, so use in moderation