| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Asian |
Soups &, Stews |
1 |
Servings |
INGREDIENTS
| 1/8 |
c |
Vegetable oil |
| 2 |
c |
Yellow onion, diced |
| 1 |
c |
Red bell pepper, diced |
| 1/2 |
c |
Celery, diced |
| 1/2 |
tb |
Garlic, minced |
| 1/2 |
ts |
(scant) black pepper |
| 2 |
ts |
Cumin powder |
| 1/2 |
ts |
(scant) rubbed sage |
| 1/4 |
ts |
Cayenne pepper |
| 1/2 |
ga |
Filtered water |
| 1 1/4 |
ts |
Salt |
| 1/2 |
lb |
Fresh tomatoes, diced |
| 6 |
oz |
Whole-kernal corn, fresh or frozen |
| 2 |
oz |
Yellow or white miso, * see note |
| 1/2 |
oz |
Fresh cilantro, chopped |
|
|
Crushed tortilla chips |
|
|
Grated aged white cheddar cheese |
INSTRUCTIONS
In a large stock pot over medium heat, warm the oil. Add the onion, bell
pepper, celery and garlic and saute just until they begin to brown and the
onion is translucent. Add pepper, cumin, sage and cayenne and saute 1
minute longer. Add water, salt, tomato and corn and bring the mixture to a
boil. Stir in the miso and cilantro.
To serve: Place a handful of crushed tortilla chips in a bowl and pour soup
over. Garnish with cheese. Makes about 3 quarts.
NOTES : Miso is a soybean paste found in the refrigerated section of Asian
or natural foods markets. Although it may seem pricey at $7 for a 2 pound
package, it lasts a very long time in an airtight container in the
refrigerator and is used in many sauces, soups, marinades, dips, main
dishes and salad dressings.
Recipe by: Martin Brothers' Restaurant
Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Sherry Zeiss
<zeiss@tab.com> on Wed, 15 Jan 1997.
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