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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 3 |
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Very simple to make but very fresh, flavorful & filling! Feel free to add in any, all, or other veggies for the hot pot ingredients! Ingredients:
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:
1. 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.
2. 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!
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