Recipe: Simple Veggie Soup

Happy Monday, everyone! It’s been a surprisingly warm winter thus far, but that never stops me from craving soup 🙂 As you probably can tell by now, I’m a huge fan of soup because my mom always made soup for my family at least once a week. This one is a pretty simple recipe that is versatile depending on what you have on hand. Enjoy!


Ingredients (makes approximately 3 servings):

  • chicken boullion powder
  • 1 onion
  • 4-5 mushrooms (I used Chinese mushrooms but you can use baby portobello mushrooms or white mushrooms, or any mushrooms really!)
  • napa cabbage (or another veggie that you have on hand)
  • miso paste (optional)


  1. Bring a small pot of water to a boil and add in about 1 tbsp of chicken boullion (or to taste).
  2. While your water is heating up, chop up your onions (you can julienne them or dice them).
  3. Soak the mushrooms and then cut them up into slices.
  4. Throw both the onions and mushrooms into the heated water and let it simmer for about 10-15 minutes.
  5. Rinse your vegetable and chop them up into bite-sized pieces and add them into the pot last and let it simmer for another 10-15 minutes.
  6. For me, I like to add miso paste (it’s super healthy and tasty, too!) to my soup, so I turn off the fire (the recommendations say not to boil miso paste, but to add it into soup when you’re done cooking it), and add a spoonful and mix it in until it dissolves.

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