Legume Free Coconut Aminos Shabu-Shabu
Shabu-shabu is one of those meals that feels like an event — everyone gathered around a bubbling pot, cooking their own food and dipping it into something bright and savory. This version builds its broth from bone broth, kombu, fresh ginger, and scallions, creating a deeply fragrant base that tastes like it took far more effort than it did. The dipping sauce is where things really shine: coconut aminos stand in for soy sauce, delivering that same umami depth without any legume-derived ingredients, balanced by fresh lemon, orange juice, and grated ginger for a citrusy kick. Paper-thin ribeye swished through the simmering broth for just 20 to 30 seconds comes out silky and tender, while napa cabbage, carrots, zucchini, and two kinds of mushrooms round out the pot with color and texture. For anyone navigating a legume-free lifestyle, soy sauce is one of the trickiest ingredients to replace in Asian-inspired cooking — coconut aminos solve that problem cleanly, with no compromise on flavor. The whole setup is naturally free of beans, lentils, peas, and soy without requiring any awkward substitutions or hard-to-find specialty products. It's an impressive, interactive dinner that happens to check every box.
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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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