Low Sugar Coconut Aminos Shabu-Shabu
Shabu-shabu is one of those communal, swish-and-dip meals that feels like a special occasion even on a Tuesday night, and this version delivers every bit of that experience without a drop of added sugar. The dipping sauce is where most store-bought or restaurant versions quietly sneak in sweeteners, but here it's built entirely from coconut aminos, fresh citrus juice, grated ginger, and apple cider vinegar — bright, tangy, and deeply savory all on its own. The broth gets its quiet depth from kombu, bone broth, and ginger steeped low and slow, so by the time it hits the table it tastes like it's been going for hours. Paper-thin ribeye swished through that simmering pot for barely thirty seconds comes out silky and tender, while the napa cabbage, shiitake mushrooms, enoki clusters, and zucchini soak up every bit of that fragrant liquid. It's an interactive dinner that practically plates itself — just arrange everything on a platter, set the pot in the middle, and let everyone cook at their own pace. Clean, whole ingredients do all the heavy lifting here, and the result is a bowl that feels genuinely indulgent without anything you'd need to second-guess.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the broth
- 6 cups bone broth (homemade or aip-compliant brand)
- 2 cups water
- 1 piece kombu (about 4 inches / 10 cm), wiped clean
- 1 tbsp fresh ginger, peeled and thinly sliced
- 2 scallions, cut into 2-inch pieces (green tops only for lower fodmap; white parts fine for aip)
- 1 tsp fine sea salt, plus more to taste
For the hot pot
- 1 ½ lb beef ribeye or sirloin, sliced paper-thin (about 1/16 inch; ask your butcher or partially freeze and slice yourself)
- ½ small napa cabbage (about 4 cups), cut into 2-inch pieces
- 2 medium carrots, peeled and sliced on the diagonal, ¼ inch thick
- 1 medium zucchini, halved lengthwise and sliced ¼ inch thick
- 4 oz shiitake mushrooms, stems removed, caps sliced
- 4 oz enoki mushrooms, root end trimmed, separated into small clusters
- 1 bunch watercress or baby bok choy, trimmed
For the dipping sauce
- ¼ cup coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 2 tbsp fresh lemon juice
- 1 tbsp fresh orange juice
- 1 tsp fresh ginger, finely grated
- 1 tsp apple cider vinegar
For serving
- 1 scallion, green top only, thinly sliced (optional)
- 1 tbsp fresh cilantro or parsley, roughly chopped (optional)
Instructions
- 1
Combine the bone broth, water, kombu, sliced ginger, and scallion pieces in a large pot. Bring to a gentle simmer over medium heat, then reduce to low and steep for 15 minutes, until the broth is fragrant and lightly savory.
- 2
Use a fine-mesh strainer to remove and discard the kombu, ginger, and scallion pieces. Season the broth with 1 tsp fine sea salt, taste, and adjust. Transfer the pot to a portable burner set at the table, or keep it on the stovetop over low heat — the broth should stay at a gentle simmer throughout the meal.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!