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 center of the table, everyone cooking their own bites, the whole thing relaxed and communal. The broth here gets its depth from kombu, fresh ginger, and quality bone broth, building a clean, savory base without any flavor enhancers or additives that can sneak into store-bought versions. That matters a lot when you're trying to avoid processed glutamates, because traditional soy-based dipping sauces are usually a hard no. This recipe swaps in coconut aminos blended with fresh lemon juice, orange juice, and apple cider vinegar for a bright, tangy sauce that genuinely holds its own. Paper-thin ribeye swished through the simmering broth for barely thirty seconds comes out silky and tender, while napa cabbage, shiitake and enoki mushrooms, zucchini, and watercress round out the pot with color and texture. Every component is whole and recognizable, so you know exactly what's going into the meal. It's the kind of dinner that slows everyone down in the best possible way.
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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.
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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