Seeds Free Coconut Aminos Shabu-Shabu

Total time55 min

Prep time25 min

Cook time30 min

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 from bone broth, kombu, fresh ginger, and scallion, simmered together until it's quietly fragrant and rich without being heavy. Paper-thin slices of ribeye or sirloin swish through that bubbling pot in under thirty seconds, coming out silky and tender every single time. The dipping sauce — coconut aminos, fresh citrus, grated ginger, and a splash of apple cider vinegar — is bright and punchy, doing a lot of the flavor heavy lifting without a single seed-based ingredient in sight. That matters more than it sounds, because so many Asian-inspired dipping sauces lean on sesame oil or tahini, which makes this style of hot pot tricky to navigate. Every component here, from the mushrooms and bok choy to the sliced carrots and zucchini, is naturally free of seeds and doesn't require any swaps or substitutions. It's the kind of recipe that looks impressive on the table but is genuinely easy to pull off, and the leftovers — if there are any — make an excellent next-day soup.

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Ingredients

4 servings

For the broth

6 cups bone broth (homemade or aip-compliant brand)
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 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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