• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1/ 4 onion, sliced
• 2 carrots, sliced
• 2 cups water
• 1 package enoki mushrooms
• 2 cups leafy greens
• 1 cup bean sprouts
• 1 tablespoon mirin
• 1/ 4 cup tomato paste
• 1 tablespoon curry powder
• 1/ 4 cup peanut butter
• 1 (14 ounce) block tofu, cubed
• 1 tablespoon red miso
• 1 handful of cilantro leaves

Method

• Step 1

  Add onions, carrot, garlic, and ginger to a large pot over medium-high heat with a splash of water. Cook until onions turn translucent and carrots start to soften.

• Step 2

  Add remaining vegetables, water, mirin, tomato paste, curry powder, and peanut butter. Bring to a boil then simmer until veggies are cooked through, mixing occasionally.

• Step 3

  Add tofu and mix gently. Turn off the heat. Remove some of the liquid into a small bowl and add the miso, mixing until the miso is fully combined with the liquid. Then add the mixture back to the pot and gently mix to combine.

• Step 4

  Serve with noodles or rice and garnish with cilantro.