A Do-It-Yourself Japanese Shabu Shabu Experience

by | Jan 21, 2022 | Food, NEW 3, Soups for Children, Videos, Winter Soups | 2 comments

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

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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!

Here are some examples of other soups using a chicken soup base:

The chicken soup base is a great soup to start with for so many dishes and soups!  Here are a few to get you started!

Basic Chinese Chicken Soup Stock (Soup Base)

This is a great and very simple chicken soup that I use as a base.  My kids love drinking this as plain chicken soup.  

    Basic Chicken Soup (Base)

    This simple chicken soup is a great base for noodles, rice soup, or macaroni.  Don’t forget to strain the ingredients and you can even add them as part of the meal!

      Chicken soup base (for double-boiling soups)

      This soup is using the base chicken soup recipe that is perfect for double-boiling.  For example, the only additional ingredient added here is the ginseng on top of the soup base.

        2 Comments

        1. Jeannie
          Jeannie on December 9, 2022 at 7:24 pm

          Hi
          Can you tell me what do you mean by double boiling?

          Reply
          • LadyTong
            LadyTong on January 21, 2023 at 12:16 am

            Hi Jeannie, double-boiling is when you have one pot inside the other. So the idea is that it’s the steam and heat of the outer pot that’s cooking the inner pot (where the soup is stored). By double-boiling, it’s usually a longer boil where you want to gently cook the ingredients. It doesn’t have the same bubbling effect of the soup, so it gentle cooks without causing too much mix in the pot and really allows the ingredients to steep out. Double-boiling is usually used for those heavy, loaded Chinese soups such as black chicken and ginseng, or chicken + pork + more Chinese herbs! Hope this helps! Lisa

            Reply

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