VEGETABLE SHABU-SHABU

Serves 6

8 oz. dried udon noodles 1⁄2 oz. kombu, rinsed 1⁄2 oz. wakame, rinsed 1⁄2 cup mirin 1 ⁄4 cup fish sauce 1 1⁄2 tsp. sugar 3 heads baby bok choy, sliced 3 carrots, peeled and sliced 14 oz. soft tofu, cut into 1⁄2” cubes 8 oz. shiitake mushrooms,

sliced thin

1. In Dutch oven, boil 8 cups water. Add noodles, 11 ⁄2 tsp. salt; cook until tender. Drain noodles, rinse under cold water; set aside.

2. Bring 9 cups water, kombu and wakame to brief boil in now-empty Dutch oven over high. Discard seaweed.

3. Add mirin, fish sauce and sugar; bring to a simmer over mediumhigh. Add bok choy and carrots; cook 4 min. Stir in tofu, mushrooms and noodles; cook 1 min. Drizzle with sesame sauce* before serving.

*For sauce: In a bowl,

1 stir ⁄4 cup toasted sesame seeds, 2 tbsp. mayo, 1 tbsp. red miso, 2 tsp. lemon juice, 2 tsp. sugar, 1 minced

1 garlic clove and ⁄2 tsp. water.

PER SERVING: 367 cal, 19g protein, 60g carbs,

9g fiber, 20g sugar, 9g fat

RInsing the noodles after boiling stops the cooking process to ensure they don’tget gummy.