Tofu-tortilla Soup (vegetarian)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Veg05 | 6 | Servings |
INGREDIENTS
| 2 | Red onions, 1/4-inch cubes | |
| 1 | Jicama, peeled 1/4-inch | |
| cubes | ||
| 1 | Carrot, peeled 1/4-inch | |
| cubes | ||
| 2 | Green peppers, 1/2-inch | |
| cubes | ||
| 1 | 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 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 277
Calories From Fat: 50
Total Fat: 5.9g
Cholesterol: 0mg
Sodium: 596.3mg
Potassium: 1032.5mg
Carbohydrates: 39.4g
Fiber: 9.8g
Sugar: 6g
Protein: 19.7g