Shabu Shabu Style Soup

This dish is inspired by the popular Japanese soup, shabu shabu. My version is simple consisting of fish balls, tofu, mushrooms and Chinese broccoli.

Spring has finally arrived in Vancouver. I feel elated watching birds coming to feed on the bird feeder which my husband hangs close to our kitchen window. The tulips in front of my house are in bloom and part of my backyard garden is alive with vibrant colors.
It still rains, of course. Just like on Sunday, it was gloomy and raining all day.  My husband went for a long bike ride and came home very hungry. He was happy to have a big bowl of soup that I made for lunch. Shabu shabu soup, along with sinigang (Filipino sour soup), is my family’s favorite. It is inspired from the popular Japanese soup, shabu-shabu. But my version is a simple one. Pork neck bones were used to flavor the broth.  Letting it boil in a pot of water for an hour or so makes the meat so tender they fall off the bones. Ingredients like fish balls, tofu, mushrooms and Chinese broccoli are added to complete this warm and comforting soup.  This soup is very versatile. You can put any ingredients that you like or whatever is available in the supermarket. Fresh shitake mushrooms can be replace with other mushrooms like enoki or button mushrooms.  Napa cabbage or bok choy can also be used instead of Chinese broccoli.  No matter what you put in the soup. It will taste as good. I was glad there was still some left-over when I came home yesterday. I had it for dinner last night. My favorite part of eating this soup was nibbling the meat from the bones.  Delicious! 🙂

Cooking Tips for Perfect Shabu Shabu Soup

To ensure your shabu shabu soup turns out just right, start with a good quality broth. If you don’t have time to make your own, many stores offer pre-made broth options that can save you time. When adding ingredients, try to cut them into uniform sizes. This helps them cook evenly and allows all the flavors to meld together beautifully. If you’re using tougher vegetables like carrots, consider parboiling them for a few minutes before adding them to the pot. This will help them soften up without overcooking the other ingredients. Once your broth is ready, keep it at a gentle simmer. A rolling boil can make the soup cloudy and toughen the meat. Taste the broth before serving and adjust the seasoning as needed. A splash of soy sauce or a dash of sesame oil can elevate the flavor profile. Experiment with different spices like ginger or garlic to find your perfect balance.

Serving Suggestions and Pairings

Shabu shabu soup is incredibly versatile and can be served in various ways. A traditional approach is to serve it in individual bowls, allowing everyone to customize their own. Set out a platter of cooked ingredients and let guests select their favorites. Pair the soup with steamed rice or noodles for a heartier meal. You can also serve it with dipping sauces like ponzu or sesame sauce for added flavor. If you have leftovers, consider turning them into a stir-fry. Just heat a bit of oil in a pan, toss in the leftover ingredients, and stir-fry until heated through. This adds a nice twist to the next meal. For a refreshing side, prepare a simple salad with cucumber and sesame dressing. This balance of flavors and textures makes for a satisfying dining experience, whether it’s a casual lunch or a cozy dinner with friends.

Frequently Asked Questions

Can I use chicken instead of pork neck bones?

Yes, you can use chicken bones to make the broth. Just make sure to simmer them long enough to extract the flavors.

What other vegetables can I add to this soup?

You can add veggies like napa cabbage, bok choy, or even carrots for some sweetness. Just make sure to adjust the cooking time based on how quickly they cook.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove to avoid overcooking the ingredients.

Can I make this soup in advance?

Yes, you can prepare the broth ahead of time and keep it in the fridge. Just add the fresh ingredients right before serving for the best texture.

What should I serve with this soup?

This soup pairs well with steamed rice or even some crispy spring rolls. It makes for a cozy meal on a rainy day.

Shabu Shabu Style Soup

Liza A

Savory pork neck bone broth meets tender cuttlefish, tofu, and fresh shiitake mushrooms in this cozy shabu shabu style soup. It's hearty, flavorful, and super easy to whip up.

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Prep Time 5 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Soup

Cuisine Japanese

Servings 6 -8 servings

Calories 250 kcal

Ingredients

  

1x2x3x

• 2 lbs pork neck bones cut into chunks
• 15 cups water
• 1 lb fresh cuttlefish or fish balls optional
• 454 g medium firm tofu
• 9 oz fresh shitake mushrooms sliced
• 1 lb Chinese broccoli gai lan, washed and tough ends cut
• Sea salt and freshly ground pepper to taste

Instructions

 

• In a large pot, bring water and pork neck bones to a boil. Add a tablespoon of salt, cover, lower the heat and let simmer for 1 hour or so.
• Add mushrooms , gai lan and fish balls, if using. Let simmer for another 5 minutes.
• Season the broth with salt and freshly ground pepper. Add tofu and let simmer for couple more minutes.
• Serve as is or with steamed rice.
• Enjoy!

Nutrition

Calories: 250kcalCarbohydrates: 10gProtein: 30gFat: 10gSaturated Fat: 2gCholesterol: 80mgSodium: 600mgFiber: 3gSugar: 2g

Keyword comfort food, easy dinner, healthy, one pot, shabu shabu

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