Add chianti, vegetable stock and turmeric to a pan over medium/low heat.

When it comes to a slow simmer, add in the ginger and garlic and cover and lower flame a bit so it doesn’t boil to quickly.

Meanwhile, prep your veggies. Chop the cabbage, bell pepper, onions and cube the tofu.

Then add in the cabbage, mushrooms, tofu, green onions and bell pepper. Let simmer covered till tofu is cooked and vegetables are a bit tender – but not mushy.

Serve into bowls and enjoy with cooked noodles.