Miso Shabu Shabu with Impossible^TM Meatballs and Tofu

Traditionally, shabu-shabu and Japanese hot pot dishes involve cooking thin slices of beef and vegetables piece-by-piece in a pot of hot broth at the table, but rules are made to be broken—at least somewhat.

This hot pot-inspired recipe combines the richness and depth of miso with Impossible™ Beef Made From Plants—creating a quick, foolproof, comforting meal that’s bursting with umami flavor. The main difference here is that unlike shabu-shabu and hot pots, the ingredients can all cook together and be enjoyed as more of a soup. And thanks to the inclusion of Impossible Beef, you have meatballs taking advantage of the flavor-packed broth, resulting in a tasty dish that bridges the gap between miso, shabu-shabu and hot pots, all while remaining entirely plant-based. It sure seems like we’re onto something here.

Like any miso soup or hot pot recipe, this one moves quickly. You’ll start by doing some minor vegetable prep with your carrots and broccoli, followed by slicing up the tofu into thin slices. You’re welcome to use your tofu of choice, but hard tofu will work best, remaining just firm enough after cooking in the hot broth. Once the tofu is ready, marinate your Impossible Beef, then set it aside for a moment while you get the broth going. Roll the Impossible mixture into balls, place them into the hot broth for 3 minutes, add your vegetables & tofu, and you’ll be ready to enjoy it all just a few short minutes later. Such little effort for a dish full of complex flavors and textures, right? This recipe provides enough for four, but feel free to throw in some extra veggies of your choice if you need to stretch things a bit further. If you need some last-minute substitutions, baby bok choy and asparagus will work seamlessly with this too. Make it your own!