Savory Miso Broth Shabu-Shabu: A Springtime Delight
#BobBlessYou #MisoBrothShabuShabu #NoddingBurnetRecipe #SavoryMisoSoup #HomemadeDinner
Experience the unique and comforting flavor of Miso Broth Shabu-Shabu, inspired by the popular Korean show ‘Bob Bless You’! This recipe features a deeply savory and aromatic broth made with miso paste, creating a surprisingly harmonious pairing with tender meats, fresh spring vegetables like nodding burnet (naengi), and an assortment of delightful additions such as fish balls and fried tofu. This dish is perfect for a cozy meal, bringing the essence of spring to your table with its rich, umami-packed broth and fresh ingredients.
Savory Miso Broth Ingredients- 1L Natural Seasoning Seafood Broth
- 3 Tbsp Miso Paste
- 1 tsp Minced Garlic
Shabu-Shabu Ingredients- 5 pieces Fried Tofu
- 4 pieces Octopus Balls
- 10 pieces Fish Balls
- 1 bag Fresh Nodding Burnet (Naengi)
- 6 leaves Spring Cabbage (Bomdong)
- 1 bunch King Oyster Mushrooms (or Enoki Mushrooms)
- 200g Frozen Sliced Beef for Shabu-Shabu
Dipping Sauce Ingredients- 3 Tbsp Peanut Butter
- 2 Tbsp Chili Sauce
- 1 Tbsp Honey
- 5 pieces Fried Tofu
- 4 pieces Octopus Balls
- 10 pieces Fish Balls
- 1 bag Fresh Nodding Burnet (Naengi)
- 6 leaves Spring Cabbage (Bomdong)
- 1 bunch King Oyster Mushrooms (or Enoki Mushrooms)
- 200g Frozen Sliced Beef for Shabu-Shabu
Dipping Sauce Ingredients- 3 Tbsp Peanut Butter
- 2 Tbsp Chili Sauce
- 1 Tbsp Honey
Cooking Instructions
Step 1
Let’s start by preparing the heart of our dish: the savory miso broth. In a pot, combine 1 liter of natural seasoning seafood broth with 3 tablespoons of miso paste and 1 teaspoon of minced garlic. The key here is to rely solely on the miso paste for seasoning, allowing the natural flavors of the ingredients to shine. If you don’t have natural seasoning broth, you can substitute it with rice water or a simple anchovy and kelp broth – they all work wonderfully! Whisk the miso paste until it’s well dissolved, bring it to a gentle simmer, and then reduce the heat to low to keep it warm.
Step 2
The beauty of shabu-shabu lies in its simplicity – once the broth is ready, all you need to do is prepare the ingredients. This time, we’re featuring a special ingredient: nodding burnet (naengi). I was inspired by a delicious seafood shabu-shabu I had in Yeosu, where they added naengi and spinach, which was absolutely divine! The unique, earthy aroma of naengi is perfectly complemented by the miso broth. Feel free to use any vegetables and mushrooms you have on hand, much like you would for hot pot. We’re also adding fish balls, chewy fried tofu, fresh spring cabbage (bomdong), and delicate enoki mushrooms. And of course, no shabu-shabu is complete without thinly sliced beef.
Step 3
To elevate the dining experience, we’ve prepared a special dipping sauce. Inspired by hot pot, this is a creamy peanut dipping sauce. In a small bowl, combine 3 tablespoons of peanut butter, 2 tablespoons of chili sauce for a touch of heat and sweetness, and 1 tablespoon of honey for balance. Whisk everything together until smooth. This sauce offers a wonderful nutty flavor with a hint of spice and sweetness that beautifully complements the shabu-shabu ingredients. Alternatively, a classic soy sauce-based dip with wasabi is always a great option!
Step 4
Let’s get our shabu-shabu ingredients ready. We have 5 pieces of flavorful fried tofu – they add a lovely chewy and savory texture. You can also use fried tofu skins (yubu) if you prefer. For the seafood element, we have 4 octopus balls and 10 assorted fish balls, offering a variety of textures and tastes. Thoroughly wash the fresh nodding burnet. Cut the spring cabbage into bite-sized pieces. Separate the enoki mushrooms by removing the root end and gently pulling them apart. Finally, arrange the 200g of thinly sliced beef for shabu-shabu on a plate after gently patting it dry with paper towels.
Step 5
It’s time to enjoy our delicious Miso Broth Shabu-Shabu! Once the broth is simmering, carefully add the thinly sliced beef and cook it gently until just done. Then, add the spring cabbage, enoki mushrooms, and the fresh nodding burnet. Toss in the octopus balls, fish balls, and fried tofu. Let everything cook until tender and heated through. Dip your desired ingredients into the peanut sauce and savor the incredible combination of flavors. The savory miso broth, the fresh ingredients, and the aromatic naengi create a truly unforgettable meal. This is a dish so satisfying, you won’t even need rice! Enjoy this delightful taste of spring in the comfort of your own home.
