Once you have your veggies prepared, start by heating half the coconut oil over medium heat in a soup pot.
Start by sautéing the leeks and mushrooms until cooked through – about 5-6 minutes. Put cooked veggies into a bowl for later.
Melt the rest of the coconut oil and add the white parts of bok choy. Sauté for 5 minutes, then add the green parts. Cook just until wilted, then add garlic and ginger. Cook for another 30 seconds, then add the water, broth and rest of the veggies back in.
Bring soup to a boil, then turn down the heat. Cover and simmer for 5 minutes.
When ready to serve, take a small amount of hot broth and add it to individual servings bowls. Add 1 Tbsp of miso paste to bowls and mix until smooth. The add the rest of the soup and mix before eating.
Recipe Notes
Soup will keep in the fridge for 3 days. Freezes well.