Vegetable Miso Curry
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1 medium-sized eggplant, chopped
1 tbsp coconut oil 1 onion, peeled and diced
1 tsp garlic paste 1 tsp ginger paste
1 can (400 ml) coconut milk 1/4 cup miso paste 1/4 cup tahini 1 tbsp veggie bouillon paste (or powder) 1 tbsp curry powder 1 tbsp gochujang paste 1 tsp turmeric
1 tbsp coconut oil
4 cups water 2 purple sweet potatoes, peeled and chopped 2 orange sweet potatoes, peeled and chopped
1 can baby corn, drained & rinsed & chopped 1 pack fresh bean curd noodles (or 1 block of firm tofu, cubed) 3 green onions, chopped 1 tbsp sesame oil 1 tbsp agave 1 tbsp soy sauce ¼ tsp black pepper
Place chopped eggplant in large glass bowl. Cover with warm salted water. Set aside for 30 minutes. Drain and rinse.
Heat 1 tbsp coconut oil in large saucepan on low heat. Sauté onion for several minutes. Add garlic and ginger paste and sauté for another minute or two. Remove from heat. Transfer to a high-speed blender along with the; coconut milk, miso paste, tahini, vegetable bouillon paste, curry powder, gochujang paste, and turmeric.
Heat 1 more tbsp coconut oil in same large saucepan on low heat. Add the; water, purple sweet potatoes, orange sweet potatoes, drained eggplant, and blended sauce. Turn heat to high. When soup reaches a boil, reduce to low heat again and simmer for 5 minutes. Stir in the baby corn and bean curd noodles. Continue to cook for another 5 minutes. When veggies are fork-tender, turn heat off.
Stir in the; green onions, sesame oil, agave, soy sauce, and black pepper.
Serve as a soup or over rice.
