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You can make clear shabu soup at home in 2 ways. The traditional Japanese-style version uses 2 liters of water and 15\u201320 g of kombu, soaked for 30 minutes and warmed over low heat, with the kombu removed before the water boils. The vegetable version uses daikon radish, carrot, onion, and shiitake mushrooms, simmered over low heat for 30\u201345 minutes. Both recipes serve 3\u20134 people and are meant to be mild, because the broth picks up flavor from the vegetables and meat as you eat. If you don't have time to simmer, you can mix a ready-made soup base sauce with water.<\/p>\n\n\n

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How Many Kinds of Clear Shabu Soup Are There, and Which Should You Choose?<\/h2>\n\n\n\n
Soup Base<\/th>Aroma and Flavor<\/th>Prep Time<\/th>Suitable for<\/th><\/tr><\/thead>
Kombu dashi (traditional Japanese)<\/td>Mild, with a seaweed aroma<\/td>Soak 30 minutes + warm about 10\u201315 minutes<\/td>People who like Japanese-style shabu, served with ponzu or sesame dipping sauce<\/td><\/tr>
Vegetable broth<\/td>Sweetness from vegetables, mushroom aroma<\/td>Simmer 30\u201345 minutes<\/td>Families; ingredients are easy to find<\/td><\/tr>
Ready-made soup base sauce<\/td>Consistent flavor in every pot<\/td>Mix with water and bring to a boil<\/td>Restaurants, or people without time to simmer<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Want to know how clear soup differs from black broth and mala? ReadBlack, Clear, and Mala Soup: What's the Difference?<\/a><\/p>\n\n\n

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Recipe 1: How Do You Make Clear Shabu Soup with Kombu?<\/h2>\n\n\n\n

Serves 3\u20134 \u00b7 Prep time 45 minutes (including soaking)<\/strong><\/p>\n\n\n\n

Ingredients<\/th>Amount<\/th><\/tr><\/thead>
Drinking water<\/td>2 liters<\/td><\/tr>
Dried kombu (the kind used for dashi)<\/td>15\u201320 g<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
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  1. Wipe the kombu<\/strong> with a clean, damp cloth only where it is dirty. There is no need to scrub off the white residue.<\/li>\n\n\n\n
  2. Soak the kombu in 2 liters of water<\/strong> for about 30 minutes.<\/li>\n\n\n\n
  3. Heat over low to medium heat<\/strong> Warm slowly until small bubbles appear at the edge of the pot.<\/li>\n\n\n\n
  4. Remove the kombu before the water boils<\/strong> If it boils with the seaweed, the aroma becomes too strong and the broth turns slimy.<\/li>\n\n\n\n
  5. Taste the broth<\/strong> It should have a light kombu aroma and a mild flavor. No need to season it further at this point.<\/li>\n\n\n\n
  6. Bring to a boil<\/strong> then start adding vegetables, mushrooms, tofu, and meat.<\/li>\n<\/ol>\n\n\n\n

    If the seaweed aroma is too strong, use less kombu next time and write down the amount each time, because different types of kombu vary in thickness and aroma.<\/p>\n\n\n

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    Recipe 2: How Do You Make Clear Vegetable Shabu Soup?<\/h2>\n\n\n\n

    Serves 3\u20134 \u00b7 Prep time 50\u201360 minutes<\/strong><\/p>\n\n\n\n

    Ingredients<\/th>Amount<\/th><\/tr><\/thead>
    Clean water<\/td>1.8\u20132 liters<\/td><\/tr>
    Daikon radish<\/td>200 g<\/td><\/tr>
    Carrot<\/td>1<\/td><\/tr>
    onion,<\/td>1<\/td><\/tr>
    Smashed garlic<\/td>3 cloves<\/td><\/tr>
    Cilantro roots (optional)<\/td>2 roots<\/td><\/tr>
    Fresh shiitake mushrooms<\/td>3\u20134 mushrooms (or 2 dried shiitake, soaked in water)<\/td><\/tr>
    Light soy sauce<\/td>1\u20132 tablespoons<\/td><\/tr>
    Salt<\/td>A little, to taste<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
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    1. Peel the daikon and carrot and cut into 1\u20132 cm thick pieces. Cut the onion into quarters.<\/li>\n\n\n\n
    2. Put all the vegetables, garlic, cilantro roots, and shiitake mushrooms in the water. Heat over medium until it starts to boil.<\/li>\n\n\n\n
    3. Reduce to low heat and simmer for 30\u201345 minutes, skimming off the foam occasionally. No need to stir.<\/li>\n\n\n\n
    4. Strain the broth if you want it clear, then add light soy sauce a little at a time and taste.<\/li>\n\n\n\n
    5. Pour into the shabu pot. Add leafy vegetables and meat when you are ready to eat.<\/li>\n<\/ol>\n\n\n\n

      Can You Make Clear Shabu Soup Without Simmering?<\/h2>\n\n\n\n

      Yes. Mix a Pure Foods soup base sauce with water and bring to a boil. Both products must always be mixed with water. There is no fixed ratio; start with a small amount and taste until you reach the strength you like.<\/p>\n\n\n\n