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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|Serving Size: 1 Serving (619g)|
|Recipe Makes: 6|
|Calories from Fat: 37 (18%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 205
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