High Fructose Corn Syrup 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, paper-thin beef, and a rainbow of fresh vegetables ready to swish and dip. The dipping sauce here is where this recipe really shines for anyone avoiding high fructose corn syrup: coconut aminos stand in for conventional soy sauce, delivering that deep, savory-sweet flavor without the processed sweeteners that sneak into most store-bought condiments and bottled sauces. Fresh lemon juice, orange juice, grated ginger, and apple cider vinegar round it out into something bright and complex that you'll want to pour over everything. The broth itself is built from bone broth steeped with kombu, fresh ginger, and scallions — clean, nourishing, and completely free of the mystery additives that come with packaged soup bases. Every ingredient on the platter is whole and recognizable: ribeye or sirloin, napa cabbage, carrots, zucchini, shiitake and enoki mushrooms, and a handful of watercress or bok choy. Cooking at the table makes this a genuinely interactive dinner, and the quick swish method keeps the beef incredibly tender rather than overcooked. It's the kind of meal that looks impressive, tastes deeply satisfying, and happens to be exactly what you were looking for.
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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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