Eggless Coconut Aminos Shabu-Shabu

Total time55 min

Prep time25 min

Cook time30 min

Shabu-shabu is one of those meals that feels like a special occasion even on a Tuesday night — a bubbling pot of fragrant broth at the center of the table, everyone cooking their own bites, the whole thing relaxed and communal. The broth here is built from bone broth steeped with kombu, fresh ginger, and scallion, which gives it a clean, deeply savory base that makes every swish of paper-thin ribeye taste like it came from a high-end restaurant. The dipping sauce — coconut aminos, citrus, ginger, and a splash of apple cider vinegar — is bright and punchy, doing the heavy lifting that soy sauce usually handles without any of the ingredients that can complicate things for people avoiding certain allergens. Every single component in this recipe is naturally free of eggs, so there's no substituting or second-guessing, just straightforward, gorgeous food. The vegetable spread of napa cabbage, shiitake and enoki mushrooms, zucchini, carrots, and watercress means the pot stays colorful and satisfying well beyond the beef. Thin-sliced meat cooks in literal seconds in the simmering broth, so the whole meal moves at a fun, interactive pace that keeps everyone at the table longer than usual. It's the kind of dinner that looks impressive but is honestly pretty low-stress once the broth is going.

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Ingredients

4 servings

For the broth

6 cups bone broth (homemade or aip-compliant brand)
Kettle & Fire Classic Beef Bone Broth Pacific Foods Organic Unsalted Chicken Bone Broth, 32 fl oz Kettle & Fire Bone Broth, Classic Chicken, 16.9 oz Swanson Sipping Chicken Bone Broth Pacific Foods Organic Beef Bone Broth - 32 Oz
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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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