Step 1

Heat oil in a large pot, then saute garlic and onion then add the ginger. Cook until aromatic. Add the chopped tomatoes and cook until they soften.

Step 2

Add the miso paste and cook for 2 minutes. Then add water, mix, and bring to a boil.

Step 3

Add the radish and cook until tender. Add the tamarind soup mix and salt and stir.

Step 4

Add the salmon fillets, eggplant, okra, and green chilis and gently mix them together. Cook for 5 minutes or until the veggies and fish are cooked through.

Step 5

Add the mustard leaves, cook for another minute then remove from heat. Serve and enjoy!