Begin by dicing a small onion and heating a large soup pan over medium heat. Add a splash of vegetable broth and sauté the onions for about 5 minutes, stirring occasionally, until they become translucent and fragrant.

Slice ½ pound each of shiitake and portobello mushrooms, then add them to the pan with the sautéed onions. Cook for an additional 5-7 minutes, allowing the mushrooms to soften and release their moisture.

While the mushrooms are cooking, chop the bok choy into bite-sized pieces. Once the mushrooms are softened, add the bok choy to the pan and stir for 2-3 minutes, until the greens begin to wilt.

Pour in 4 cups of low sodium vegetable broth and a splash of low sodium soy sauce into the pot. Increase the heat to bring the mixture to a boil, then reduce it to a gentle simmer. Cover the pot and let it cook for 15 to 20 minutes.

Before serving, take the pot off the heat and season with freshly cracked black pepper and kosher salt to taste. Stir in white miso gently without cooking it.