Lupin 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 bites and dipping them into something bright and savory. The broth here is built from bone broth and kombu steeped with fresh ginger and scallion, creating a clean, deeply fragrant base that does most of the heavy lifting. Paper-thin ribeye swished through that simmering liquid 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 real texture and color. The dipping sauce is where this dish really sings — coconut aminos bring that umami depth you'd expect from soy sauce, brightened up with fresh lemon juice, orange juice, grated ginger, and a splash of apple cider vinegar. It's punchy, citrusy, and completely free of the legume-derived ingredients that can sneak into traditional shabu-shabu condiments. Every component here is naturally whole-food and straightforward, so there's no need to scrutinize labels or swap out anything to keep it safe. Whether you set up a portable burner at the table for the full interactive experience or keep it on the stovetop, this is the kind of dinner that feels special without being complicated.
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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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