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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. Add the zucchini and yellow squash. |
