| 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
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