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This is exactly what you said: "easy to make but very fresh, flavorful & filling!" I made a few very small changes. My fresh ginger was moldy, so I used ginger-flavored soy sauce, which worked out just fine. I used one yellow pepper instead of the 1/2 red and 1/2 green. I used rice vinegar instead of apple cider vinegar, and I added some thinly sliced daikon. I already can't wait to make this again with a different variety of veggies. I usually have most of the ingredients on hand, so this will definitely become a staple. Made (belatedly) for Veg*an Swap, September 2010.
This was very easy and delicious. The second time I made it, I left the "broth" on a small burner and had a bowl of the veggies and tofu for each guest. They used a "fondue" fork to place their bowl items in the broth and cooked until their idea of done-ness was. Broth was placed into each bowl. It made for a leisurely, fun evening.