Shabu shabu is basically a Japanese style hot pot, when we were visiting China, we came across this hot pot restaurant that had a spicy and very flavourful broth, it was served in a cast iron pot that was like a pan but with high sides. The pan was decorated with an assortment of root vegetables, tofu, and leafy greens. To make this at home, you will need; A portable gas/electric stove, a stainless steel pot, a clay pot, or a cast iron pot.
You can make this a vegetarian broth, just remove the pork bones and use vegetable broth instead.
In a large pot you will start by cleaning the pork bones, add enough water to the pot to cover the pork bones, bring to a boil and keep boiling for 5 minutes.
Strain the pork bones and wash the pot, refill the pot with water leaving 3 inches from the top.
Rinse the pork bones under cold water. Bring the pot of water to a boil and add the pork bones back. Add the carrots, onions, celery, and ginger. Simmer on medium with the lid on for about 30 minutes.
Add the miso and Kochujang paste. Simmer on medium-low heat for about 1 hour. Season with salt and pepper.
Your shabu shabu broth is now ready! Cut up some vegetables, and prepare you table with some tofu, fish balls, noodles, thinly sliced beef/pork/chicken. My favourite vegetables are watercress, romaine lettuce, baby bak choi, lotus, and taro.
Traditionally, we start with vegetables, meat, and then lastly noodles of your preference along with the broth. You can use udon, glass, vermicelli, or the thin chow mien noodles. If you eat in this order you can really taste the flavour of the broth as the vegetables and meat makes the broth even tastier!