Some meals just become part of your rhythm—this soup is one of mine. After a long day, when I need something nourishing, quick, and deeply satisfying, this is the bowl I turn to. It’s warm, grounding, and packed with umami-rich flavours that instantly bring comfort.

Inspired by the Finnish love of whole foods and the healing power of nature, this soup blends gut-friendly miso, earthy mushrooms, and simple ingredients into a deeply restorative meal. It’s the kind of soup that not only feeds your body but also soothes your soul. Best of all, it’s effortless to make on a weeknight, and a big pot lasts me through the next few meals—perfect for my food uniform. One bowl, endless nourishment.

PREP TIME: 15 MINUTES

COOK TIME: 20 MINUTES

1 medium onion, diced 

2 carrots, diced

2 cups napa cabbage, shredded

1 sweet potato, diced

1-inch piece fresh ginger, grated

1 cup brown mushrooms, sliced

1 cup shitake mushrooms, sliced

½ cup dried mushrooms (plus their soaking liquid)

6 cups vegetable stock or broth

1 small piece kombu (optional, for extra minerals & umami)

1 tablespoon tamari sauce

¼ cup miso paste (white or red) – to be added at the end

1 block (14 oz) medium-firm tofu, cubed

2 green onions, sliced (for garnish)

Optional Toppings & Condiments:

Hot sauce (such as chili crisp or sriracha)

Toasted sesame oil

White pepper or shichimi togarashi

Sesame seeds or gomasio

Lime wedges (for a fresh squeeze at serving)

Directions

Prepare the Ingredients

• Dice and chop all vegetables, starting with the onion.

• Soak the dried mushrooms in warm water for 10 minutes, then slice. Save the soaking liquid.

Cook the Soup

• In a large pot, add the onion, carrots, sweet potato, napa cabbage, and both fresh and dried mushrooms.

• Pour in the vegetable stock (or water) and the reserved mushroom soaking liquid.

• Add kombu, tamari sauce, and grated ginger.

• Bring to a gentle simmer and cook until the vegetables reach your desired tenderness (about 15-20 minutes).

Prepare the Miso (IMPORTANT – Keep the probiotics alive!)

• In a small bowl, scoop out ¼ cup of miso and mix it with a ladleful of warm broth. Stir until fully dissolved. Do not boil miso—this keeps its gut-friendly benefits.

• Stir miso mixture into the soup just before serving.

Assemble & Serve

• Place cubed tofu in serving bowls.

• Pour the hot soup over the tofu.

• Garnish with green onions and any optional toppings you like.

Enjoy this warm, restorative bowl and let its simple, nourishing flavours bring you comfort!