Wheat 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 rarely is. The key to making it work without wheat is the dipping sauce, and here coconut aminos step in beautifully, delivering that same salty, umami depth you'd expect from soy sauce without a drop of gluten or grain. The broth itself is built from bone broth, kombu, fresh ginger, and scallion, which means every swish of paper-thin ribeye through the pot picks up layers of clean, savory flavor. Carrots, napa cabbage, zucchini, shiitake, and enoki mushrooms round out the hot pot, so you get a genuinely complete meal that doesn't feel like anything is missing. The citrusy dipping sauce — coconut aminos brightened with fresh lemon, orange juice, and grated ginger — is honestly so good you'll want to put it on everything. Whether you set the pot up at the table with a portable burner or keep it on the stove, the whole experience is relaxed and fun, and the cooking is mostly just a matter of timing your swishes right.

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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 EPIC Provisions Homestyle Savory Chicken Bone Broth, 14 fl oz Simple Truth Organic Chicken Bone Broth Pacific Natural Foods Organic Beef Bone Broth
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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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