Nutmeg Free Coconut Aminos Shabu-Shabu

Total time55 min

Prep time25 min

Cook time30 min

Shabu-shabu is one of those meals that feels like an event — everyone gathered around a bubbling pot, cooking their own food, dipping and savoring at their own pace. The broth here is built from bone broth steeped with kombu, fresh ginger, and scallion, which gives it a clean, deeply savory base without relying on any warming spices that could sneak in unwanted flavors. Paper-thin ribeye swished through that simmering liquid for just 20 to 30 seconds comes out impossibly tender, and the vegetables — napa cabbage, carrots, zucchini, shiitake and enoki mushrooms, and watercress — each bring their own texture to the bowl. The real star of the dipping sauce is coconut aminos brightened with fresh lemon juice, orange juice, grated ginger, and apple cider vinegar, which adds a tangy, umami-rich punch that ties every bite together. Because the entire flavor profile is built from fresh aromatics, citrus, and naturally fermented coconut aminos, there's no need to reach for any spice blends that might carry hidden ingredients. It's an impressive, interactive dinner that comes together with straightforward technique and a beautifully simple ingredient list.

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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 Swanson Sipping Chicken Bone Broth Pacific Foods Organic Chicken Bone Broth With Sea Salt - 32 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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