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Miso Shabu Shabu with ImpossibleTM Meatballs and Tofu

by
recipe for Impossible burger Miso Shabu Shabu with tofu and plant based beef
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  • 6

    Servings
  • Super Easy
  • 14

    Ingredients
  • 15 min

    Preparation
  • 15 min

    Cooking
  • 30 Total Time

    Total Time

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!

14 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 1 Package Impossible™ Beef
  • 1 1/2 Boxes of Vitasoy Sansui Organic Hard Tofu
  • 1 33/100 Cups Shimeji Mushroom
  • 6 Pieces of Okra
  • 1/2 Cabbage, cut into pieces
  • 1-2 Packs of Enoki Mushrooms
  • 6 Carrot Slices
  • 3 Tablespoons Miso
  • 1 1/2 Tablespoons Mushroom Powder
  • 5 Cups Water
  • 3 Teaspoons Miso
  • 1 Teaspoon Sugar
  • 1 Teaspoon Sesame Oil
  • 1 1/2 Tablespoons Potato Starch
6 steps
  1. PREP THE TOFU

    Ingredients used

    • 1 1/2 Boxes of Vitasoy Sansui Organic Hard Tofu

    Cut Tofu into slices.

  2. PREP THE MEATBALLS

    Ingredients used

    • 1 Package Impossible™ Beef
    • 3 Teaspoons Miso
    • 1 Teaspoon Sugar
    • 1 Teaspoon Sesame Oil
    • 1 1/2 Tablespoons Potato Starch

    Marinate Impossible™ Beef and mix until incorporated or slightly thickened, set in fridge.

  3. MAKE THE SOUP BASE

    Ingredients used

    • 3 Tablespoons Miso
    • 1 1/2 Tablespoons Mushroom Powder
    • 5 Cups Water

    Bring a pot of water to the boil, add mushroom powder and miso, stir well.

  4. COOK THE MEATBALLS

    Shape the Impossible Beef into a meatball shape using 2 spoons. Place meatball into the pot and cook for around 3 minutes.

  5. FINISH IT OFF

    Ingredients used

    • 1 33/100 Cups Shimeji Mushroom
    • 6 Pieces of Okra
    • 1/2 Cabbage, cut into pieces
    • 1-2 Packs of Enoki Mushrooms
    • 6 Carrot Slices

    Add cabbage, shimeji mushroom, enoki mushroom, okra, tofu and carrot slices to the pot. Cook the vegetables until soft. Remove from heat and serve!

  6. SERVE AND ENJOY

    Makes 6-8 servings.