Shabu-Shabu Noodles

Experience Shabu Shabu dining in your own home by trying this wonderful recipe! The taty soup is made yummier with hearty Komeya Sotanghon noodles!

INGREDIENTS:

1-2 packs KOMEYA SOTANGHON
100g  Pork, thinly sliced
50g     Lobster Balls
50g     Scallop Balls
50g     Squid Balls
50g     Kikiam
50g     Mushrooms
1 tbsp     Fried Garlic Bits
1 tbsp     Scallions, chopped   
As needed Wanton Wrapper, fried
To taste Salt
To taste Pepper

Pork Broth:

As needed Pork Bones (optional)
1pc  Pork Broth Cubes
(optional) Cilantro, trimmings
1 small pc Onion, quartered
3 cloves Garlic
1 tbsp Ginger, chopped
1L  Water

 

 

PROCEDURE:

Pork Broth

  1. In a pot, combine broth cubes, onion, garlic, ginger, cilantro and pork bones (if any, simmer for 1 hour or longer), then soak in water.
  2. Cover, boil, and let it simmer for 15-30 minutes.
  3. Strain then set aside.

Shabu-Shabu Noodles:

  1. In a pot, pour the pork broth and boil.
  2. Add KOMEYA SOTANGHON, sliced pork, scallop balls, lobster balls, squid balls, kikiam, and mushrooms. Boil for 5-10 minutes or until sotanghon is fully cooked, then season according to your taste.
  3. Garnish with garlic bits, scallions, and wanton wrapper. Serve while hot.