Lactose Free Coconut Aminos Shabu-Shabu
Shabu-shabu is one of those communal, swish-and-dip meals that feels both festive and deeply comforting, and this version delivers all of that without a drop of dairy anywhere in sight. The broth is built from bone broth steeped with kombu, fresh ginger, and scallions — simple aromatics that create something surprisingly rich and fragrant as the base for everything else. 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. The dipping sauce is where things get clever — coconut aminos stand in for soy sauce and bring that savory, slightly sweet depth alongside fresh lemon juice, orange juice, and grated ginger, so every bite has a bright, punchy finish. Because the whole recipe leans on clean, whole-food ingredients, there's no need to scan labels for hidden milk solids or butter-based shortcuts that can sneak into restaurant versions of this dish. Setting the pot at the center of the table and letting everyone cook their own bites makes this as fun to eat as it is satisfying, whether you're feeding a crowd or just making a weeknight feel a little more special.
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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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