Xanthan Gum Free Coconut Aminos Shabu-Shabu
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 beef, and a rainbow of fresh vegetables ready to swish and dip. The broth here gets its depth from kombu, fresh ginger, and quality bone broth, so every sip is quietly complex without relying on any thickeners or additives. That matters a lot when you're navigating ingredient labels, because so many store-bought sauces and broths sneak in stabilizers that have no business being there. The dipping sauce is a bright, citrusy blend of coconut aminos, lemon, orange juice, and apple cider vinegar — it pulls the whole dish together and replaces the soy-based versions without missing a beat. Cooking at the table is half the fun: you control exactly what goes into the pot, which means no mystery ingredients and no cross-contact worries. The vegetables stay crisp and vibrant, the ribeye cooks in under thirty seconds, and the whole experience feels interactive and a little celebratory. It's the kind of clean, nourishing dinner that genuinely doesn't feel like it's missing anything.
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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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