In a bowl, combine broth, wine, soy sauce, cornstarch, sugar and pepper.

In a large serving bowl, combine clams and broth from pan.

Combine squash and broth in a medium saucepan.

Combine potatoes and broth in a 5-quart casserole.

In a medium saucepan, combine zucchini, broth and a pinch of salt.

Combine remaining broth with cornstarch in a small bowl, making sure there are no lumps.

Combine compote, broth and milk and bring to a boil in a medium saucepan.

In a medium saucepan, combine rice, reserved broth and kombu.

Combine the parsnips and broth in a small saucepan.

Combine the quinoa, bay leaf, thyme and broth in a small saucepan.