2 c Vegetable stock
2 c Sweet potatoes — cut into
-1/2″ diamond shapes 1 c Onions — chopped
1/2 c Celery — chopped
1/2 c Button mushrooms — quartered
1/2 c Parsnips — cut into 1/2-inch
-diamond shapes 1/2 c Carrots — sliced
1 t Gingerroot, fresh — minced
1/2 c Yellow squash — sliced 1/4″
-thick 1/2 c Zucchini — sliced 1/4″ thick
12 oz Tofu — pressed and cubed
Salt and pepper Szechuan peppercorns 4 Green onions — chopped
In a large saucepan, combine the stock, sweet potatoes, onions, celery, mushrooms, turnips, parsnips, carrots, soy sauce, mirin, sake, garlic and ginger. Bring to a boil.Reduce the heat and simmer for 25 minutes.
Add the zucchini and yellow squash. Simmer for an additional 5 minutes. Add the tofu and simmer 5 minutes more. Season to taste with the pepper, Szechuan peppercorns, and salt. Garnish with chopped green onions and serve. Serving size? 1/2 cups 232 calories 3.6 g fat 0 mg chol 1,589 mg sod Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE