Tomato tantan shabu-shabu
A spicy tomato-based shabu-shabu with minced meat seasoned with Sichuan pepper in a broth made with Kikkoman Ramen Soup Base and Kikkoman Soy Sauce. Briefly swish crisp lettuce through the broth, then finish with glass noodles.
Ingredients
Nutritional facts (per portion):
2,345 kJ / 560 kcalPreparation
Step 1
3 garlic cloves – 1 tbsp ginger – 1 head lettuce – 2 leeks – 1 head pak choi – 200 g mixed mushrooms – 1 block (400 g) firm tofu – 150 g bean sprouts
Finely chop the garlic and ginger. Tear the lettuce into bite-sized pieces. Cut the pak choi into wedges and wash thoroughly. Wash the leeks well, making a slit lengthwise through the dark green parts if necessary to remove any dirt, then slice diagonally. Clean the mixed mushrooms. Cut the king oyster mushrooms into quarters lengthwise, halve the enoki mushrooms and separate the shimeji mushrooms into small clusters. Cut the firm tofu into bite-sized cubes. Wash the bean sprouts and drain well.
Step 2
2 tbsp Kikkoman Toasted Sesame Oil – 2 tsp Sichuan pepper – ½ tsp dried chilli flakes – 400 g minced meat (or soy-based plant meat) – 400 g tinned tomatoes, chopped – 2 tbsp tahini – 4 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp Kikkoman Mirin-Style Sweet Cooking Seasoning – 1 litre water – 150 g glass noodles
Heat the Kikkoman Sesame Oil in a large pot. Add the garlic and ginger from Step 1, Sichuan pepper and chilli flakes and stir-fry until fragrant. Add the minced meat and cook until browned. Add the chopped tomatoes, tahini, Kikkoman Ramen Soup Base, Kikkoman Soy Sauce, Kikkoman Mirin-Style Sweet Seasoning and water. Bring to the boil and simmer for a few minutes until the flavours have combined. Soak the glass noodles in water until softened and set aside.
Step 3
1 tbsp chilli oil
Add the pak choy, leeks, mushrooms, tofu and bean sprouts from Step 1 to the soup from Step 2. Cook until the vegetables are tender. Add the lettuce from Step 1 just before serving and briefly swish it through the broth. Drizzle with the chilli oil.
Step 4
Finish with noodles: Add the glass noodles from Step 2 to the remaining broth. Cook briefly until tender and serve.
Tip:
Replace the minced meat with soy-based plant meat to make this recipe vegan. You can also use ramen noodles instead of glass noodles.
Recipe-ID: 1800
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3 garlic cloves – 1 tbsp ginger – 1 head lettuce – 2 leeks – 1 head pak choi – 200 g mixed mushrooms – 1 block (400 g) firm tofu – 150 g bean sprouts
Finely chop the garlic and ginger. Tear the lettuce into bite-sized pieces. Cut the pak choi into wedges and wash thoroughly. Wash the leeks well, making a slit lengthwise through the dark green parts if necessary to remove any dirt, then slice diagonally. Clean the mixed mushrooms. Cut the king oyster mushrooms into quarters lengthwise, halve the enoki mushrooms and separate the shimeji mushrooms into small clusters. Cut the firm tofu into bite-sized cubes. Wash the bean sprouts and drain well.
2 tbsp Kikkoman Toasted Sesame Oil – 2 tsp Sichuan pepper – ½ tsp dried chilli flakes – 400 g minced meat (or soy-based plant meat) – 400 g tinned tomatoes, chopped – 2 tbsp tahini – 4 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp Kikkoman Mirin-Style Sweet Cooking Seasoning – 1 litre water – 150 g glass noodles
Heat the Kikkoman Sesame Oil in a large pot. Add the garlic and ginger from Step 1, Sichuan pepper and chilli flakes and stir-fry until fragrant. Add the minced meat and cook until browned. Add the chopped tomatoes, tahini, Kikkoman Ramen Soup Base, Kikkoman Soy Sauce, Kikkoman Mirin-Style Sweet Seasoning and water. Bring to the boil and simmer for a few minutes until the flavours have combined. Soak the glass noodles in water until softened and set aside.
1 tbsp chilli oil
Add the pak choy, leeks, mushrooms, tofu and bean sprouts from Step 1 to the soup from Step 2. Cook until the vegetables are tender. Add the lettuce from Step 1 just before serving and briefly swish it through the broth. Drizzle with the chilli oil.
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