Broth

• 8 cups chicken broth or water
• 2 teaspoons hondashi or 2 4-inch sheets Kombu, salt rinsed off and 2 cups bonito flakes
• 3/4 pound beef shaved (use top sirloin for lower fat or ribeye for higher fat)
• 6 ounces mushrooms cleaned and trimmed
• 1 cup Napa cabbage sliced thin
• 1/4 cup carrots sliced thin
• 2 green onions sliced thin

For Serving

Goma Dare

• 2 tablespoons tahini
• 1 tablespoon white miso
• 1 tablespoon mayo
• 1 tablespoon gluten-free soy sauce or 2 tablespoons coconut aminos
• 2 teaspoons monk fruit powdered
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1/8 teaspoon hondashi
• 1 garlic clove minced
• water as needed

Ponzu Sauce

• 3 tablespoons gluten-free soy sauce or coconut aminos
• 1/2 tablespoon monk fruit powdered, or to taste
• 2 tablespoons lemon juice
• 1 teaspoon rice vinegar
• zest of 1/2 lemon optional
• pinch hondashi optional
• furikake optional