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 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
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|Serving Size: 1 Serving (267g)|
|Recipe Makes: 6|
|Calories from Fat: 15 (14%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 398.6mg||14 %|
|Potassium 490.2mg||13 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 15.1g|
|Protein 5.7g||8 %|
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Calories per serving: 108
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