Eosinophilic Esophagitis Friendly Coconut Aminos Shabu-Shabu
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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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