Scallion & Ginger Scented Beef Broth

6         cups good quality beef stock or broth (you may need 1 to 2 additional cups of stock/ broth to add during serving)

8 to 10  slices peeled, fresh ginger, each about the size of a quarter

6         whole peppercorns

4         garlic cloves, peeled and halved

3         scallions, trimmed and cut into 1-inch pieces

2         tablespoons soy sauce, reduced sodium

2         tablespoons mirin (Japanese rice wine)

1         pound beef or pork tenderloin, thinly sliced

8         ounces small white mushrooms, cleaned

8         ounces extra-firm tofu, cut into 1-inch cubes

1         small zucchini, cut into ½-inch rounds or half-moons

½        pound edible pod or snow peas, trimmed steamed

           white or brown rice

1. Put the beef stock/broth, ginger, peppercorns, garlic, scallions, soy sauce and mirin in the fondue pot. Set to Setting 6 to bring to a boil. Once boiling, reduce to Setting 3.5 to bring to a simmer. Allow to simmer for about 25 to30 minutes.

2. To serve, skewer pieces of beef or pork onto forks and cook until firm and cooked through in the simmering broth, about 3 to 5 minutes. Skewer vegetables and tofu and cook to taste. The vegetables and broth pair very well with a bowl of rice, or with the suggested dipping sauces below. If liquid cooks off too much, add additional stock/broth and allow to simmer for a few minutes before cooking foods.