Heat a few tablespoons of mild oil in a large pot or Dutch oven over medium heat. Once hot, saute the onion until transluscent.
Next, add green curry paste and stir to combine with the coconut milk. Sauté for 2-3 minutes.
Next, add your brocollini and stir to coat.
At this point stir in your miso broth (or vegetable broth if using).
Next, add makrut lime leaves and ginger (optional to infuse more flavor). Then add coconut aminos or tamari (starting with the lesser amounts and working your way up as needed) and stir to combine. Let the broth come to a simmer, then reduce heat to low and simmer for 5 minutes, or until the flavour of the broth has become more rich and your vegetables are fork tender.
Add the coconut milk and remaining vegetables.
OPTIONAL: For a deeper green hue, scoop out ~1 cup (240 ml) of your broth and blend in a small blender (that’s safe for blending hot liquids) with a handful of fresh spinach . This creates a deeper green color curry . Stir this mixture into the pot at this time (see photo).
Add the tofu at this time as well and cook just until heated through. You want to keep everything green. Overcooking will result in a brownish green colour and the vegetables will be soft.
Taste and adjust your broth as needed at this time, adding more salt to taste, coconut aminos for depth of flavor. You’re looking for a rich broth with a balance of sweet, spicy, and salty. Don’t be shy with seasonings as the potency of the broth will be diluted when served with grains.
Serve as is or over grain of choice or cauliflower rice. You could also top with fresh herbs, chili peppers, lime juice, or some roasted cashews at this time (something I enjoy for more protein and texture).
Store cooled leftovers covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat until hot.