Tofu-tortilla soup (vegetarian)

Yield: 6 servings

Measure Ingredient
2 mediums Red onions; 1/4-inch cubes
1 medium Jicama; peeled, 1/4-inch
\N \N ; cubes
1 medium Carrot; peeled, 1/4-inch
\N \N ; cubes
2 mediums Green peppers; 1/2-inch cubes
1 large Tomato; 1/4-inch cubes
2 \N Dry chipotle chiles; chopped
2½ quart Water; or vegetable stock
¾ cup Miso paste
¼ cup Soy sauce
3 tablespoons Cilantro; chopped
\N \N Cumin to taste
1 pounds Tofu; 1/2-inch cubes
\N \N Corn tortillas; fried or baked and
\N \N ; cut into julienne
\N \N ; strips

Combine onion, jicama, carrot, green peppers, tomato, chipotles, water, miso paste, soy sauce, cilantro, and cumin. Bring to a boil, lower heat to medium, and cook for 10 to 12 minutes. Add tofu and simmer for 2 more minutes. Serve in soup bowls and garnish with tortilla strips.

Serves: 6

Author's note: Some testers of this recipe have added their favorite herbs and spices to those listed. This is an excellent base for other flavorings.

Restaurant: Golden Swan, Hyatt Regency, Scottsdale, Arizona, Chef Anton Brunbauer.

Book: Vegetarian Southwest, recipes from the region's favorite restaurants, by Lon Walters, 1998; ISBN: 0-87358-710-3.

Recipe by: Golden Swan, Hyatt Regency, Scottsdale, Arizona Converted by MM_Buster v2.0l.

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