Artificial Food Coloring Free Coconut Aminos Shabu-Shabu
Shabu-shabu is one of those meals that feels like a special occasion even on a Tuesday night — communal, warming, and deeply satisfying in a way that's hard to explain until you're sitting around a bubbling pot with people you like. The broth here is built from bone broth, kombu, fresh ginger, and scallions, which means every sip is genuinely clean and complex without a drop of anything artificial. That matters more than it sounds, because conventional dipping sauces and store-bought broths are notorious for sneaking in dyes and synthetic additives that have no business being in a bowl this good. The dipping sauce swaps traditional soy for coconut aminos brightened with fresh lemon juice, orange juice, and grated ginger — it's tangy, a little sweet, and completely free of the synthetic colorings that show up in many bottled condiments. Paper-thin ribeye swished through simmering broth for barely thirty seconds comes out silky and tender, while the napa cabbage, shiitake mushrooms, enoki clusters, and zucchini soak up all that savory depth. It's an interactive dinner that practically plates itself, and the whole spread looks stunning on the table without a single artificial shortcut in sight.
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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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