Honey 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 — a bubbling pot of fragrant broth at the table, paper-thin beef, and a spread of colorful vegetables that everyone cooks at their own pace. The dipping sauce here is where things get really clever: coconut aminos stand in for soy sauce and bring that deep, savory-sweet umami without a drop of honey or any sweetener you'd need to second-guess. Fresh lemon juice, orange juice, and grated ginger 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, so it develops real depth before a single piece of beef ever hits the pot. Swishing those thin ribeye slices through the simmering liquid for barely thirty seconds is genuinely satisfying — it's interactive, it's fast, and the results are impossibly tender. Piling your bowl with napa cabbage, enoki mushrooms, zucchini, and watercress means you're getting a full, nourishing meal that doesn't feel like it's missing anything. This is the kind of recipe that turns a dietary restriction into a genuine discovery rather than a compromise.

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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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