Caffeine 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 the pot. The broth here is built from bone broth steeped with kombu, fresh ginger, and scallions, so it develops a quietly complex, savory depth without relying on any of the usual soy-based shortcuts that can sneak caffeine-containing ingredients into your bowl. Instead of traditional ponzu or soy sauce, the dipping sauce leans on coconut aminos brightened with fresh lemon juice, orange juice, and a hit of apple cider vinegar — it's tangy, a little sweet, and genuinely addictive. Paper-thin ribeye swished through simmering broth for barely thirty seconds comes out silky and tender, while napa cabbage, shiitake mushrooms, enoki clusters, carrots, and zucchini round out the pot with color and texture. The whole setup is naturally free from tea, coffee, and the hidden sources that make so many restaurant broths off-limits. Whether you cook it tableside on a portable burner or straight from the stovetop, this is the kind of dinner that slows everyone down in the best possible way.
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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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