Tofu-Tortilla Soup (Vegetarian)

[Guest guest]

Love this little cookbook. (Course, I haven't COOKED anything from it yet.)

<shrug>

Brenda Adams

 

* Exported from MasterCook Buster *

 

Tofu-Tortilla Soup (Vegetarian)

 

Recipe By : Golden Swan, Hyatt Regency, Scottsdale, Arizona

Serving Size : 6 Preparation Time :

Categories : Soups - Vegetarian Restaurant

 

Amount Measure Ingredient -- Preparation Method

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

2 medium red onions -- 1/4-inch cubes

1 medium jicama -- peeled, 1/4-inch

-- cubes

1 medium carrot -- peeled, 1/4-inch

-- cubes

2 medium green peppers -- 1/2-inch cubes

1 large tomato -- 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 cilantro -- chopped

cumin to taste

1 pound tofu -- 1/2-inch cubes

corn tortillas -- fried or baked and

-- cut into julienne

-- strips

 

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. >From the cookbook collection of

Brenda Adams <adamsfmle; Posted Veg-Recipes 3/99.

 

 

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