Tofu-tortilla soup (vegetarian)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Red onions; 1/4-inch cubes |
| 1 | medium | Jicama; peeled, 1/4-inch |
| ; cubes | ||
| 1 | medium | Carrot; peeled, 1/4-inch |
| ; cubes | ||
| 2 | mediums | Green peppers; 1/2-inch cubes |
| 1 | large | Tomato; 1/4-inch cubes |
| 2 | Dry chipotle chiles; chopped | |
| 2½ | quart | Water; or vegetable stock |
| ¾ | cup | Miso paste |
| ¼ | cup | Soy sauce |
| 3 | tablespoons | Cilantro; chopped |
| Cumin to taste | ||
| 1 | pounds | Tofu; 1/2-inch cubes |
| Corn tortillas; fried or baked and | ||
| ; cut into julienne | ||
| ; strips | ||
Directions
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.