Soy 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 — a bubbling pot of fragrant broth at the table, paper-thin ribbons of beef, and a spread of fresh vegetables that you cook right in front of you. The real star of the dipping sauce here is coconut aminos, which delivers that deep, savory, slightly sweet flavor you'd expect from traditional soy-based versions without a drop of soy in sight. It's blended with fresh lemon juice, orange juice, grated ginger, and apple cider vinegar for a bright, complex finish that makes every swish of beef taste incredible. The broth itself is built on bone broth steeped with kombu, fresh ginger, and scallions — clean, deeply savory, and completely free of the hidden soy derivatives that sneak into so many store-bought broths and seasonings. Cooking at the table keeps everything interactive and fun, and because the beef slices are so thin, they're done in under 30 seconds — no guesswork, no fuss. The mix of shiitake and enoki mushrooms, napa cabbage, zucchini, and watercress means every bowl is loaded with color and texture. It's the kind of communal dinner that slows everyone down and makes the meal feel like an event.

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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 Beef Bone Broth - 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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