Scallion & Ginger Scented Beef Broth

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6 cups good quality beef stock or broth (low-sodium) + 2 cups additional hot

broth to add as needed

3 scallions, cut in 1-inch pieces

6 slices fresh ginger, each about the size of a quarter

1-2 cloves garlic, peeled and halved

4 whole peppercorns

1 tablespoon low-sodium soy sauce

1 tablespoon mirin, rice wine or medium dry sherry

3/4 pound beef tenderloin, thinly sliced

3/4 pound pork tenderloin, thinly sliced

8 ounces baby carrots, steamed to crisp-tender

6 ounces thinly sliced daikon

8 ounces small white mushrooms, cleaned

8 ounces firm tofu, cut into bite-sized cubes

8 scallions, trimmed to 4-inch lengths

4 ounces canned water chestnuts, drained

steamed rice, optional

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