Vegetarian Shabu Shabu

1500 ml	(6 cups)	Vegetable Stock
4		Green Onions, Thinly Sliced
1		Small Onion, Diced
1		Tomato, Diced
15 ml	(1 tbs)	Fresh Ginger, Grated
2		Garlic Cloves, Crushed
30 ml	(2 tbs)	Fresh Cilantro Leaves, Thinly Sliced
45 ml	(3 tbs)	Japanese Soy Sauce
To Taste		Salt and Pepper
To Taste		Hot Sauce
		Assortment of Dippers: Sliced Shiitake Mushrooms Green onions Small Squares of Firm Tofu Tomato Wedges Bok Choy Leaves String Mushrooms Steamed Broccoli Mung Bean Vermicelli 1. In a large pot over medium heat, warm up the vegetable stock. 2. Add the chopped green onions, onion, tomato, ginger, garlic, cilantro and soy sauce and bring to a boil. 3. Reduce the heat and let it simmer for about 20 minutes. 4. Arrange dippers and dips on serving plates and bowls and keep refrigerated until fondue starts. 5. When you are ready to get started, add salt and pepper and hot sauce to taste. 6. Strain the fondue broth to remove all solid particles. 7. Transfer the vegetable fondue broth into your hot pot fondue pot. Keep the extra broth in a pot on the stove top on low heat to replenish as needed. 8. Light the fondue burner and adjust the heat. 9. Put a piece of vegetable or tofu onto your fondue fork and cook it into the delicious seafood broth. You can also let items float in the pot and pick them up with chopsticks or a slotted spoon. 10.Transfer the cooked dipper onto a regular fork and dip into one of yourfondue dips.