Vegetarian Southwest: Tofu-Tortilla Soup

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* Exported from MasterCook *

 

Tofu-Tortilla Soup

 

Recipe By : Vegetarian Southwest, by Lon Walters, page 42

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium red onions

cut into 1/4-inch cubes

1 medium jicama -- peeled

and cut into 1/4-inch cubes

1 medium carrot -- peeled

and cut into 1/4-inch cubes

2 medium green peppers -- seeded

and sliced into 1/2-inch cubes

1 large tomato

cut into 1/4-inch cubes

2 dry chipotle chiles -- chopped

2 1/2 quarts water or vegetable stock

3/4 cup miso paste

1/4 cup soy sauce

3 tablespoons chopped fresh cilantro

cumin -- to taste

1 pound tofu

cut into 1/2-inch cubes

Corn tortillas -- fried

OR baked and cut into julienne strips

 

SERVES 6

 

From Chef Anton Brunbauer, Golden Swan, Hyatt Regency, Scottsdale, Arizona.

 

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.

 

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. Try other herbs for a change of pace.

 

 

 

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