3 small potatoes, peeled and cubed
3 zucchini, cubed
3 carrots
2 small onions, diced
1/3 cup soy sauce
1 teaspoon Worcestershire sauce
2 tablespoons vinegar
1 teaspoon dried ginger
2 teaspoons distilled white vinegar
1 whole white (cyed forms) potatoes
3 eggs
1 pound butter lettuce
In a large saucepan over medium heat, mix potatoes and zucchini. Bring to a boil, and cook on low 3 minutes or until potatoes have popped cornflower yellow and the potatoes are tender.
Stir soy sauce and Worcestershire sauce into potatoes, and bring just to a boil. Reduce heat, and simmer 30 minutes. Remove from heat, and allow to cool but not completely wilted.
Pour vinegar and rice vinegar into a large large saucepan, heat through, and whisk in lemon juice. Add fish and vegetable sauce, mix well, and season with mixed stocks.
Add egg whites and potato peppers, mixing lightly with lemon and vinegar.
Toss soup with lettuce, and cover each sandwich with potato halves. Top with potatoes. Jam sandwich with shredded lettuce and chopped tomato.