Tofu Tortilla Soup
A hearty stew-like variation of the old favorite.


2 medium red onions
1 medium jicama, peeled and chopped into cubes.
1 medium carrot
2 medium green peppers
1 (smaller) can stewed tomatos w/ green chile
2 dry chipotles or 2 jalapenos, seeded
1 quart vegetable stock + 2 cups or more of water
3/4 cup miso paste
1/4 cup soy sauce
3 Tablespoons fresh cilantro
Cumin to taste
1 lb. tofu
Corn tortillas, fried and cut into strips.
Jack cheese (optional)


Chop everything in food processor in this order:
onion, then remove it to the pot
jicama, then remove to pot
chop carrots

By hand, do the green peppers and the jalapenos.

Combine everything except tofu and tortillas in a large soup pot. Bring to a boil, then cook on medium for 10-12 minutes.

Add tofu and simmer for 2 more minutes.

Serve in soup bolws garnished with tortilla strips, cheese, and cilantro.




Vegetarian Southwest