AIP Friendly Coconut Aminos Shabu-Shabu
Hot pot is one of those communal meals that feels like a celebration every time it hits the table, and this version delivers all that warmth and ritual without any of the ingredients that can derail a healing protocol. The broth starts with bone broth steeped with kombu, fresh ginger, and scallion, building a deeply savory base that tastes far more complex than the short ingredient list suggests. Paper-thin ribeye swished through the simmering liquid for just 20 to 30 seconds stays silky and tender, while carrots, napa cabbage, zucchini, shiitake, and enoki mushrooms round out the pot with color and texture. The dipping sauce is where this recipe really shines — coconut aminos stand in for soy sauce, brightened with fresh lemon juice, orange juice, grated ginger, and a splash of apple cider vinegar, so you get that savory-tangy depth without any grain or legume-based condiments. Traditional shabu-shabu sauces are almost always off-limits on an elimination protocol, but this one is built from scratch with compliant ingredients from the start. Set up a portable burner at the table and let everyone cook their own bites — it turns dinner for four into something genuinely fun. The broth left in the pot at the end is pure gold, so don't skip ladling a little over each bowl before serving.
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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
- 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.
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