Vegan Chicken Shabu Shabu Inspired Hot Pot

1 serving hot pot:

1 piece konbu (dried kelp, cut slightly smaller than bottom of your pot)

3 leaves nappa cabbage 

2-3 stems shungiku 

1 1/2 inches tokyo negi (long green onion, white part only)

1 1/2 inches carrot, peeled

50g enoki mushrooms 

25g bunashimeji mushrooms

2 shiitake mushrooms

4 oz firm tofu

5 pieces Gardein chik'n (I used barbeque wings and omitted the sauce) 

1 serving udon (I used Shirakiku sanukiya frozen udon) 

1/2 tsp Harvest vegetable bouillon mix

low sodium soy sauce to taste

Sesame dipping sauce:

1 1/2 tbsp sake

1 tbsp nerigoma or tahini

1/2 tbsp ponzu or low sodium soy sauce

1/2 tbsp miso

3/4 tsp canola oil

3/4 tsp sesame oil

1/2 tsp sugar

1/2 tsp mirin

1/2 tsp rice vinegar

1/2 tsp minced garlic (optional)

Rinse piece of konbu, place on bottom of a medium sized donabe (clay pot), fill 2/3 full  with water, and let soak for at least 30 minutes

Meanwhile, rinse all vegetables and drain

Cut nappa leaves and shungiku stems into 2 inch pieces

Cut negi diagonally into 1/2 inch pieces

Slice carrot into 1/2 inch pieces and use a flower cookie/bento cutter to punch out into flower shapes (I reserved scraps for a different recipe: vegetable gyoza filling)

Cut off stem of enoki and bunashimeji mushrooms and separate into smaller bunches

Cut off stem off shiitake mushrooms and cut out a flower design on top

Cut tofu into 1 inch bite sized pieces

Bring konbu to a simmer over medium heat and remove piece of konbu (I reserved soaked konbu for a different recipe: konbu onigiri)

Add prepared vegetables, gardein chick'n, and udon to the pot, cover, and simmer for 10 minutes

Meanwhile, combine sesame dipping sauce ingredients in a small bowl and whisk until smooth (Japanese markets have a few vegan friendly options for sesame shabu shabu dipping sauce or sesame dressing if you would prefer the convenience of a bottled version, just make sure it is not a creamy sesame dressing that contains egg and bonito stock)

Remove from heat and transfer hot donabe to a pot holder on serving table

Stir in vegetable bouillon powder and soy sauce to taste 

Serve with sesame dipping sauce

Altered from https://www.justonecookbook.com/shabu-shabu/

servings:
6 cups water
1 stick konbu dashi powder
2 tbsp Yamasa low sodium soy sauce
2 tbsp Mizkan sesame shabu sauce

1 tbsp mirin (optional)
2 tsp Harvest vegetarian bouillon mix

1/2 bunch shungiku
5 leaves nappa cabbage

2 inches carrot, peeled

100g bunashimeji mushrooms

2 shiitake mushrooms

16 oz House Foods organic firm tofu

5 pieces Gardein chik'n (I used barbeque wings and omitted the sauce) 

1 serving udon (I used Shirakiku sanukiya frozen udon)