Vegan broth fondue

• Gember 20 g
• AH Knoflook 15 g
• g'woon Zwarte Peper 1 g
• AH Bospaddestoelenfond 400 ml
• Groentebouillonblokjes 10 g
• Sojasaus 60 ml
• Bar-le-Duc Mineraalwater zonder koolzuur 900 ml
• restaurant Tofu 325 g
• Paddenstoelenmix - Wokgerechten & Noedels 150 g
• AH Winterpeen 200 g
• Sugarsnaps 250 g
• AH Gyoza groente 240 g
• restaurant Crispy Chili In Oil 30 g
• AH Sesam olie 15 ml
• AH Rijstazijn 15 ml
• restaurant Kristalsuiker 2.5 g
• AH Limoenen 25 g

1. Grate the peeled ginger and slice the garlic into thin slivers. 2. Combine the ginger, garlic, peppercorns, mushroom stock, bouillon cube, soy sauce, and water in the fondue pot. 3. Simmer on the stove for 20-25 minutes with the lid tilted. 4. Cut the tofu into 2 cm cubes. Slice the shiitake mushrooms and tear the other mushrooms into pieces. 5. Peel the carrot into ribbons and trim the sugar snaps. Arrange the tofu, vegetables, and gyoza in separate bowls. 6. Finely chop the remaining garlic. Whisk together with the rest of the soy sauce, crispy chili oil, sesame oil, vinegar, and sugar. Cut the lime into wedges. 7. Place the pot on the fondue burner. Serve alongside the vegetables, gyoza, tofu, dipping sauce, and lime wedges.