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,
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