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.