Gelatin Free Coconut Aminos Shabu-Shabu
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 table, everyone cooking their own bites, the whole thing warm and communal and deeply satisfying. The broth here is built from kombu, fresh ginger, and scallion steeped in bone broth, which gives it a clean, layered savoriness without any thickeners or additives that could sneak in unwanted ingredients. That matters, because so many store-bought broths and dipping sauces rely on hidden stabilizers or flavor enhancers that don't work for people avoiding animal-derived gelling agents. The dipping sauce swaps traditional soy-based options for coconut aminos brightened with fresh lemon, orange juice, and grated ginger — it's tangy, slightly sweet, and genuinely delicious. Paper-thin ribeye swished through the simmering broth for barely thirty seconds comes out silky and tender, while the napa cabbage, shiitake mushrooms, and enoki clusters soak up all that savory depth. It's an interactive dinner that looks impressive but is mostly just good timing and a sharp knife. Serve it straight from the pot with a little cilantro on top and watch it disappear.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!