Vegetable Shabu Shabu in Kombu-Ginger Broth

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Shabu shabu is one of Japan's most popular dishes and is a glorified fondue. It consists of paper-thin slices of raw beef and/or raw vegetables, cooked by each diner at the table in a pot of hot broth. The name comes from the sound that is made as the meat is swished through the broth: 'swish swish.' But here we will make it and serve. This broth comes together quickly with the help of umami-rich kombu and a start of Magic Mineral Broth. But the secret is the grated ginger stirred in at the end which keeps the broth fresh and bright. Kombu is rich in valuable minerals and vitamins, so don’t waste it; once the broth is made, chop the kombu and add it back to the pot. The nice chewy texture and mushroom flavor play well with the daikon and tofu.


MAKES: 6 Servings
PREP/COOK TIME:40 minutes



  • 2 tablespoons canola oil

  • ½ cup finely chopped onion

  • ½ cup finely chopped scallions

  • 3 garlic cloves, thinly sliced

  • 6 cups Magic Mineral Broth

  • 1 ounce kombu (dried kelp)

  • 2 tablespoons peeled, grated ginger

  • ½ teaspoon Kosher salt

  • ½ pound daikon, peeled and sliced 1/4-inch-thick

  • 6 ounces white button mushrooms, halved (about 2 cups)

  • 1 pound baby bok choy, trimmed and leaves separated

  • 1 pound firm tofu, cut into 1-inch cubes


  • ½ cup low-sodium soy sauce

  • 2 tablespoons distilled white vinegar

  • 2 tablespoons finely chopped scallions

  • 1 tablespoon grated ginger

  • ½ teaspoon grated garlic

  • 1 teaspoon Kosher salt, to taste

  • Lime wedges, for serving


  1. Make the shabu shabu: Heat oil in a large pot over medium heat. Add onion, scallions and garlic, and cook, stirring, until softened, about 2 minutes. Add kombu and 6 cups of Magic Mineral Broth and bring to a boil. Cover and simmer gently over low heat for 20 minutes. Transfer kombu to a cutting board and chop into 2-inch pieces; add back to broth. Stir in ginger and season with salt.

  2. Bring broth to a gentle simmer. Add daikon and mushrooms, and simmer for 2 minutes. Add bok choy and tofu, and stir, cooking until vegetables are tender, about 3 minutes longer. Divide the vegetables among 4 serving bowls, and add as much broth as desired.

  3. Meanwhile, make the dipping sauce. In a small bowl, combine all the ingredients.

  4. To serve, divide dipping sauce into individual bowls. Dip the cooked vegetables in the sauce, and sip on the broth as soup.