100g bunashimeji mushrooms
16 oz House Foods organic firm tofu
6 cups water
1-3 sticks Riken konbu dashi powder
1 package Gardein chik'n (I used barbeque wings and omitted the sauce)
3 servings udon (I used Shirakiku sanukiya frozen udon)
1 1/2 tsp Harvest vegetarian 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)
Optional toppings:
Sliced green onions
Melted Daiya cheddar shreds
Rinse cabbage, mushrooms, and drain
Cut nappa leaves into 2 inch pieces
Cut stem off bunashimeji mushrooms and separate into smaller bunches
Cut tofu into 1 inch bite sized pieces
Bring 6 cups of water to a simmer over medium heat
Add konbu dashi, nappa, mushrooms, tofu, 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 stir in vegetarian bouillon mix and soy sauce to taste
Drain broth and set aside for dipping
Serve with sesame dipping sauce
For leftovers or packing a bento lunch box, store each serving of udon with 1 1/2 tbsp broth to prevent drying out
Altered from https://www.justonecookbook.com/shabu-shabu/
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