Today, I'm excited to share with you my simplified recipe for Shabu Shabu—a Japanese hot pot dish that is both fun to make and delicious to eat. If you're not familiar with it, Shabu Shabu typically features thinly sliced meat and vegetables cooked in a flavorful broth. The name "Shabu Shabu" is inspired by the swishing sound made when the meat is moved through the broth. I love the interactive nature of traditional Shabu Shabu, but today, I've created a one-pot soup version that's incredibly easy to prepare at home.
Watch the video version of this recipe here: Coming soon
Harvesting Fresh Ingredients
I start by stepping out into my garden to gather fresh ingredients. Among the harvest was beautiful purple bok choy, but you can add whatever vegetables you would like. My recipe will feature layers of bok choy, napa cabbage, and beef, accompanied by fresh cilantro. If you're not a fan of cilantro, feel free to leave it out. Then return to the kitchen to gather the rest of the ingredients.
Ingredients
I dont have exact measurements beacuse it depends on how big your soup pot is. You just want to fill it up with veggies and meat.
Thin sliced beef
Bok choy
Napa cabbage
Enoki mushrooms
Bean sprouts
Green onions
Grated carrots
Chopped cilantro
2TBS Minced garlic
For the Shabu Shabu broth:
8 cups of water OR Bone broth, chicken broth, or vegetable broth
3 TBS of soy sauce
2 TBS sesame oil
2 TBS Mirin
1 TBS White miso paste
Pinch of black pepper
Directions
Wash and chop the vegetables. Separate the bok choy and napa cabbage leaves, washing them thoroughly to remove any hidden dirt. Slice the mushroom bottoms, wash them clean, and set them aside. Green onions should be sliced, while carrots are to be peeled and grated. Finally, mince some garlic and chop the cilantro. I buy thin sliced beef for shabu shabu from Costco. One pack is usually enough for 3 different recipes. If you cant find this or do not shop at Costco, ask your grocery store butcher to paper thin slice some beef. Eye of round or ribeye are good options to be paper thin sliced.
Next, stack the veggies. Fill the bottom of a large soup pot with bean sprouts. Begin making a stack of veggies by layering a piece of bok choy, followed by a slice of beef, then a layer of napa cabbage, and another slice of beef. Repeat until your stack reaches the desired height. Slice the stack into three equal sections and slide them down the sides of the pot, right on top of the bean sprouts.
Now make the broth. Mix all of the shabu shabu broth ingredients in a large bowl. Add bone broth, chicken, or vegetable stock. I opted for water and made chicken broth using chicken bouillon powder. Then, incorporate soy sauce, sesame oil, a splash of mirin, minced garlic, and a spoonful of white miso paste. Feel free to adjust to your liking—add more bouillon powder or seasonings as needed.
Add the mushrooms, green onions, chopped cilantro, and grated carrot into the center of the pot. Pour the broth over everything, ensuring all ingredients are submerged. Cover and simmer on low for about 25 minutes. The thinly sliced components will cook quickly, and the soup is ready once the vegetables are tender. Allow it to cool for about 10 minutes before serving.
Serving Suggestions
This soup is wonderfully low-carb and keto-friendly when not adding noodles since its packed with vegetables and meat. However, for a heartier meal, serve it with rice or noodles. I love how fresh and vibrant it looks, and it's a great way to incorporate more garden-fresh vegetables into your diet. Feel free to share what you like to add to your Shabu Shabu soups in the comments—I'm always eager to hear new ideas. Enjoy!
