Chicken Free Coconut Aminos Shabu-Shabu

Total time55 min

Prep time25 min

Cook time30 min

4.5

(22)

Shabu-shabu is one of those communal, swish-it-yourself hot pot experiences that feels both festive and deeply comforting, and this version delivers all of that without a single piece of poultry in sight. The base is a fragrant bone broth steeped with kombu, fresh ginger, and scallion — simple aromatics that build a broth so savory and clean you'll want to sip it straight from the bowl. Paper-thin slices of ribeye or sirloin cook in literal seconds, staying silky and tender rather than tough, while napa cabbage, carrots, zucchini, shiitake, and enoki mushrooms round out the pot with color and texture. The real standout is the dipping sauce — coconut aminos brightened with fresh lemon juice, orange juice, grated ginger, and apple cider vinegar — which brings a tangy, umami-rich punch that ties every bite together. Because the whole dish leans on whole-food ingredients and coconut aminos instead of conventional soy sauce, it sidesteps a lot of the label-reading stress that comes with store-bought condiments and broths. Set the pot at the center of the table and let everyone cook at their own pace — it's the kind of meal that turns a weeknight into something worth lingering over.

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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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