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Tofu-Tortilla Soup (Vegetarian)

Recipes »  Soups, Stews and Chili  »  Vegetarian

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Cuisine: AmericanMain Ingredient: Soup

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Ingredients

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Servings          
Original recipe makes 6
2 Dry chipotle chiles; chopped
2 mdGreen peppers; 1/2-inch
2 1/2 quartsWater; or vegetable stock
2 mdRed onions; 1/4-inch cubes
3/4 cMiso paste
3 tbCilantro; chopped
Corn tortillas; fried, cut into julienne strips
1/4 cSoy sauce
1 lbTofu; 1/2-inch cubes
1 lgTomato; 1/4-inch cubes
1 mdJicama; peeled, 1/4-inch cubes
Cumin; to taste
1 mdCarrot; peeled, 1/4-inch cubes

Tofu-Tortilla Soup (Vegetarian) Preparation

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 Authors 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 regions favorite restaurants, by Lon Walters, 1998; ISBN: 0-87358-710-3. Recipe by: Golden Swan, Hyatt Regency, Scottsdale, Arizona

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Calories Per Serving: 205
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Tags

  1. Vegetables
  2. Corn
  3. Cilantro
  4. Carrot
  5. Onion
  6. Red Onion
  7. Soy Sauce
  8. Tomato
  9. Tortilla
  10. Soup
  11. Lunch

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