Hot And Sour Hotpot Soup - cooking recipe

Ingredients

Broth
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
Hot Pot
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

Preparation

Broth: In a medium-sized pot, saute 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!