Roughly mince garlic, slice mushrooms, chop carrots into thin matchsticks, chop spinach, wash cilantro sprigs, and chop snow peas
In a soup pot saute garlic, mushrooms and carrots for 4-5 minutes at medium heat with small amount of canola oil
Add chopped kale or spinach and cook for 1 minute
Add vegetable broth, water, cilantro sprigs, soy sauce, sambal oelek and simmer for 8-10 minutes. While soup simmers, dice tofu into small cubes
Next, add diced tofu, cooked rice, snap peas, and wakame, simmer 6-8 minutes. Chop green onion while soup simmers
Remove a few ladles of broth into a small bowl and dissolve miso paste into broth. Add broth and miso back into soup and stir. Add in half of the green onion
Adjust salt and pepper to taste, remove cilantro sprigs and garnish with more green onion before serving if desired