Asian Root Vegetable Tofu Stew

1 Tbsp peanut oil
2 large shallots, sliced
1 large leek, sliced
2 cups carrots, sliced on the diagonal
4 garlic cloves, minced
2 tsp dried thyme
2 tsp dried rosemary
1/4 cup mirin
2 Tbsp tamari
2 cups potatoes, cut into medium cubes, or sliced if very small
2 cups rutabagas, cut into medium cubes
4 cups vegetable stock
1/2 tsp sea salt or to taste
freshly ground pepper
1 small bunch kale, torn into bite sized pieces
2 Tbsp white miso
2 Tbsp arrowroot, dissolved in 2 Tbsp water

Preheat oven to 475 degrees.  Line a baking sheet with foil, and toss tofu with just enough peanut oil to coat.  Place on baking sheet, and bake until starting to brown at edges.  Remove from oven.  Meanwhile, Add peanut oil to a large saucepan over medium heat.  Add shallots, leeks, and carrots, and saute until they are softened, about 5 minutes.  Add the garlic, thyme, and rosemary, and saute until fragrant, about 1 minute.  Add mirin, tamari, potatoes, rutabagas, stock, sea salt, freshly ground pepper to taste and bring to a boil.  Lower to a simmer and cook until veggies are tender, about 20 minutes.  Add tofu, and kale, and cook until kale has just wilted, then add miso and arrowroot mixture, and cook until soup thickens slightly.  Taste and add more salt if necessary.  Serve hot!