| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Veg05 | 6 | servings |
INGREDIENTS
| 2 | md | Red onions; 1/4-inch cubes |
| 1 | md | Jicama; peeled, 1/4-inch |
| ; cubes | ||
| 1 | md | Carrot; peeled, 1/4-inch |
| ; cubes | ||
| 2 | md | Green peppers; 1/2-inch cubes |
| 1 | lg | Tomato; 1/4-inch cubes |
| 2 | Dry chipotle chiles; chopped | |
| 2 1/2 | qt | Water; or vegetable stock |
| 3/4 | c | Miso paste |
| 1/4 | c | Soy sauce |
| 3 | tb | Cilantro; chopped |
| Cumin to taste | ||
| 1 | lb | Tofu; 1/2-inch cubes |
| Corn tortillas; fried or baked and | ||
| ; cut into julienne | ||
| ; strips |
INSTRUCTIONS
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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