Carrageenan Free 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 all the warmth and theater without any of the additives that make store-bought broths and sauces a gamble. The foundation here is a deeply savory bone broth steeped with kombu, fresh ginger, and scallion — clean, fragrant, and completely free of the thickeners and stabilizers that sneak into so many packaged options. Paper-thin ribeye or sirloin swished through that simmering pot for just 20 to 30 seconds comes out impossibly tender, while napa cabbage, carrots, zucchini, and two kinds of mushrooms round out the spread with color and texture. The dipping sauce is where things really shine: coconut aminos bring that deep, savory hit that traditional soy-based sauces offer, brightened with fresh lemon juice, orange juice, and grated ginger for a citrusy lift that keeps every bite lively. Because every component is made from scratch using whole, recognizable ingredients, you stay in full control of what goes into the pot — no label-reading anxiety, no hidden surprises. Set the pot in the middle of the table, gather everyone around, and let the meal unfold at its own relaxed pace.
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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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