Turmeric Free Coconut Aminos Shabu-Shabu
Shabu-shabu is one of those meals that feels like an event — everyone gathered around a bubbling pot, cooking their own bites and dipping them into something bright and savory. This version builds its broth from bone broth, kombu, fresh ginger, and scallion, creating a clean, deeply fragrant base that does all the heavy lifting without any inflammatory spices. The dipping sauce is where things really shine: coconut aminos, fresh lemon and orange juice, grated ginger, and apple cider vinegar come together into something tangy, umami-rich, and completely free of soy or any yellow spice blends that can sneak into store-bought alternatives. Paper-thin ribeye or sirloin swished through the simmering broth for just 20 to 30 seconds stays impossibly tender, while napa cabbage, carrots, zucchini, shiitake, and enoki mushrooms round out the pot with color and texture. Because every component here is whole and straightforward, there's no guesswork about hidden seasonings — what you see on the platter is exactly what goes in the pot. It's an impressive, interactive dinner that happens to be naturally free of the spice that so many people are working to avoid, without sacrificing even a hint of depth or satisfaction.
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Learn more →Ingredients
4 servings
For the broth
- 6 cups bone broth (homemade or aip-compliant brand)
- 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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