BHA & BHT Free Coconut Aminos Shabu-Shabu
Shabu-shabu is one of those meals that feels like a special occasion even on a Tuesday night — communal, interactive, and deeply satisfying in a way that a plate of food just can't replicate. The broth here is built from bone broth and kombu steeped with fresh ginger and scallion, so every sip is clean, mineral-rich, and genuinely nourishing without a single additive in sight. That matters a lot when you're avoiding synthetic preservatives like BHA and BHT, which sneak into countless packaged broths, soy sauces, and condiment blends on grocery store shelves. The dipping sauce swaps conventional soy sauce for coconut aminos brightened with fresh lemon juice, orange juice, and apple cider vinegar — tangy, slightly sweet, and completely free of the preservative-laden ingredients that make traditional versions off-limits. Paper-thin ribeye swished through simmering broth for barely thirty seconds comes out silky and tender, while napa cabbage, carrots, zucchini, and two kinds of mushrooms round out the pot with real texture and color. Everything on the ingredient list is whole, fresh, or easily sourced from a trusted brand, so you're in full control of what goes into the pot. It's the kind of dinner that slows everyone down, keeps the conversation going, and leaves the table feeling genuinely good.
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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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