In a medium bowl, whisk together the chicken or vegetable stock, cold water, white wine (if using), tomato paste and soy sauce until the paste dissolves. Set aside.

Aromatics & Mirepoix

Sweat the vegetables

Heat a large heavy-bottomed pot over medium heat. Add butter and olive oil. When butter stops foaming, add the diced onion, carrot and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables begin to soften, about 6–8 minutes.

Add the minced garlic and grated ginger and cook for 30–45 seconds, stirring constantly, until fragrant but not browned.

Vegetables & Add-ins

Add the sliced mushrooms and cook for 4–5 minutes, stirring occasionally, until they release their moisture and begin to brown.

Stir in the diced potato and zucchini and cook 2–3 minutes to coat with the aromatics.

Pour in the prepared stock mixture and add the corn, bay leaf and dried thyme. Bring to a gentle boil over high heat, then reduce heat to a simmer. Cover partially and simmer until the potato is tender, about 12–15 minutes.

Protein (optional)

If using shredded chicken, add it to the pot in the last 3–4 minutes of simmering to heat through. If using tofu, add the cubed tofu gently to avoid breaking and warm for 3–4 minutes.

Herbs, Seasoning & Finish

Remove the pot from heat. Discard the bay leaf. Stir in the fresh spinach or kale until wilted (about 1–2 minutes).

Add smoked paprika, salt, pepper, red pepper flakes (if using), fresh parsley and lemon juice. Taste and adjust seasoning—add more salt or lemon if needed.

Garnish & Serving

Ladle soup into warmed bowls. Drizzle each serving with a little extra-virgin olive oil, sprinkle with chopped chives or scallion and grated Parmesan if using.

Serve immediately with crusty bread or crackers.