Gluten Free Coconut Aminos Shabu-Shabu

Total time55 min

Prep time25 min

Cook time30 min

4.5

(22)

Shabu-shabu is one of those meals that feels like a special occasion even on a Tuesday night — communal, interactive, and deeply satisfying in a way that a plate of food rarely is. The broth here is built from bone broth and kombu steeped with fresh ginger and scallion, creating a clean, savory base that carries every ingredient you swish through it. Paper-thin ribeye or sirloin cooks in literal seconds, staying silky and tender rather than tough, while napa cabbage, carrots, zucchini, and two kinds of mushrooms round out the pot with real substance and texture. The dipping sauce is where this version really shines — coconut aminos stand in for soy sauce seamlessly, bringing that same umami depth without any wheat, and a squeeze of lemon and orange juice keeps it bright and lively. For anyone navigating a gluten-free kitchen, soy sauce is one of the sneakiest offenders in Asian-inspired cooking, so having a sauce built entirely around coconut aminos removes that worry entirely. Every component here — broth, beef, vegetables, dipping sauce — is naturally free of gluten without any awkward substitutions or compromises. Set the pot in the middle of the table, gather everyone around, and let dinner become the event.

About Fig

Fig 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!