Tofu-Tortilla Soup (Vegetarian)

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2 Dry chipotle chiles; chopped
2 md Green peppers; 1/2-inch
2 1/2 quarts Water; or vegetable stock
2 md Red onions; 1/4-inch cubes
3/4 c Miso paste
3 tb Cilantro; chopped
Corn tortillas; fried, cut into julienne strips
1/4 c Soy sauce
1 lb Tofu; 1/2-inch cubes
1 lg Tomato; 1/4-inch cubes
1 md Jicama; peeled, 1/4-inch cubes
Cumin; to taste
1 md Carrot; peeled, 1/4-inch cubes

Original recipe makes 6



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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