1. Slice any of the vegetables listed below. Bring stock to a boil. 2. Add vegetables and simmer as indicated below. (When using more than one vegetable, add each according to the time indicated by its cooking requirements.) Season with salt. VARIATIONS: Add to stock with vegetables, 1 teaspoon ginger juice; or 1 teaspoon vinegar and a few drops of sesame oil. CUCUMBERS: Peel. Cut in half lengthwise. Scoop out seeds and slice. Simmer, covered, 3 minutes. LETTUCE: Chop. Simmer, uncovered, 1 to 2 minutes. MUSHROOMS, DRIED: Soak and slice. Simmer, covered, 15 minutes. PEAS: Shell. (You may also add 1/2 cup fresh mushrooms, sliced.) Simmer, uncovered, 10 minutes. TOMATOES: Use canned tomatoes, mashed; or 6 tablespoons tomato juice. Simmer, covered, 2 to 3 minutes. TURNIPS: Peel Chinese white turnips. Cut in chunks. Simmer, covered, 30 minutes. WATER CRESS: Remove toughstems. Simmer, uncovered, 1 to 2 minutes. ZUCCHINI: Use peeled or unpeeled. Cut in 1/4-inch slices. Simmer, covered, 3 to 5 minutes. From
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|Serving Size: 1 Serving (2201g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 4 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 8500.1mg||293 %|
|Potassium 197mg||5 %|
|Total Carbohydrate 39.4g||12 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 35.6g|
|Protein 3g||4 %|
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Calories per serving: 163
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