Nightshade Free Coconut Aminos Shabu-Shabu

Total time55 min

Prep time25 min

Cook time30 min

Nightshade Free Coconut Aminos Shabu-Shabu

Shabu-shabu is one of those meals that feels like a special occasion even on a Tuesday night — communal, interactive, and deeply satisfying in a way that a plate of food just can't replicate. The broth here is built on bone broth steeped with kombu, fresh ginger, and scallion, which gives it a clean, umami-rich depth that makes every swish of thinly sliced ribeye taste like it was meant to be. The dipping sauce is where things really shine: coconut aminos stand in for soy sauce beautifully, brightened with fresh lemon and orange juice and a hit of ginger, so you get that savory-tangy balance without any of the usual off-limits ingredients. Nightshade-free cooking can feel limiting in Asian-inspired dishes, where chili oils and fermented pastes often sneak in, but this recipe sidesteps all of that without sacrificing any complexity. The vegetable lineup — napa cabbage, carrots, zucchini, shiitake, enoki, and watercress — is colorful and varied enough that the platter alone looks like a feast before anyone even touches the pot. Cooking at the table keeps the beef impossibly tender, since those paper-thin slices only need about 20 seconds in the simmering broth before they're perfectly done. It's the kind of recipe that becomes a household ritual once you make it the first time.

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Ingredients

4 servings

For the broth

6 cups bone broth (homemade or aip-compliant brand)
Kettle & Fire Classic Beef Bone Broth Pacific Foods Organic Unsalted Chicken Bone Broth, 32 fl oz Kettle & Fire Bone Broth, Classic Chicken, 16.9 oz Pacific Foods Organic Chicken Bone Broth With Sea Salt - 32 Oz EPIC Provisions Homestyle Savory Chicken Bone Broth, 14 fl oz
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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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