Title: Tofu-Tortilla Soup (Vegetarian)
Categories: Veg05
Yield: 6 servings

2 md Red onions; 1/4-inch cubes
1 md Jicama; peeled, 1/4-inch
; cubes
1 md Carrot; peeled, 1/4-inch
; cubes
2 md Green peppers; 1/2-inch
-cubes
1 lg Tomato; 1/4-inch cubes
2 Dry chipotle chiles; chopped
2 1/2 qt Water; or vegetable stock
3/4 c Miso paste
1/4 c Soy sauce
3 tb Cilantro; chopped
Cumin to taste
1 lb 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.

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

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