Recipe by Mindelicious
Very simple to make but very fresh, flavorful & filling! Feel free to add in any, all, or other veggies for the hot pot ingredients!
Top Review by Prose
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.
- 1 medium onion, chopped
- 4 teaspoons freshly grated ginger (approximately 1 1-inch piece)
- 1 small dried chili, minced
- 2 tablespoons extra-virgin olive oil
- 8 cups water
- 2 tablespoons apple cider vinegar
- 5 tablespoons low-sodium tamari or 5 tablespoons soy sauce
- 1 small handful of dried arame seaweed (strips)
- 1 lemon, juice of
- 1 carrot, grated
- 1 handful rice vermicelli
- 1⁄2 green pepper, thinly sliced
- 1⁄2 red pepper, thinly sliced
- 1⁄2 cup button mushroom, thinly sliced
- 1 green onion, sliced diagonally
- 1⁄4 cup cilantro, finely chopped
- 2⁄3 cup cubed tofu
Directions See How It's Made
- Broth: In a medium-sized pot, sauté the onion, ginger, and chilli in 1 tablespoon of olive oil until the onion is transparent. Add water and all additional ingredients and let simmer for 10 to 30 minutes (depending on the time available) while you prepare the veggies.
- In a serving pot or bowls, arrange the hot pot ingredients in small clusters. When ready to serve, pour the HOT broth over the hot pot ingredients and let sit for several minutes. Enjoy!