Try this Tofu-Tortilla Soup (Vegetarian) recipe, or contribute your own.
Suggest a better descriptionCombine 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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Serving Size: 1 Serving (619g) | ||
Recipe Makes: 6 | ||
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Calories: 205 | ||
Calories from Fat: 37 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1268.7mg | 44 % | |
Potassium 732.8mg | 19 % | |
Total Carbohydrate 32.7g | 10 % | |
Dietary Fiber 9.5g | 38 % | |
Sugars, other 23.2g | ||
Protein 11.4g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 205
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