Ingredients:
6 cups of water
6-8 cabbage leaves, separated and cut into smaller pieces
2-3 bunches of bok choy, separated
.5-1 lbs of shabu shabu meat
1/2 pack of tofu (I used 1 whole block bc my kids love tofu,) cut into smaller slices
mushrooms (enoki, white button, enoki)
3 seafood stock coins
4 tbsp soy sauce for soup
2 tsp mirin
1 tbsp minced garlic
Directions:
1. Prep your vegetables and tofu.
2. Place all the ingredients in a large shallow pot and pack nicely.
3. Pour in 6 cups of water and add 3 seafood stock coins (OR in a separate pot, boil 6 cups of water with 8 large anchovies + 1 piece of dried kelp for 15 minutes) and add to the pot.
4. Close the lid and bring it to a simmer. Skim the foam and scum as needed. Add soy sauce for soup, mirin and minced garlic.
5. Cook for 5 minutes until the vegetables are cooked and serve with dipping sauce (I served with sesame + soy dipping sauce from Mizkan (purchased from h mart.)
* I added udon noodles to the kids’ bowls – place frozen udon noodles in a large bowl and pour over boiling water until the noodles are completely submerged. Separate the noodles and drain the water immediately. Rinse the noodles in cold water and add to the bowls.
