Prep vegetables and potatoes by washing and chopping to desired size. You can leave the skins on all vegetables for more nutrients and less food waste.
In a large pot, sauté chopped onions in oil on medium heat until transparent.
Add remaining vegetables and optional protein and sauté for 2-3 minutes. Stir in miso paste, optional curry paste, soy sauce, water, ginger, and coconut milk.
Reduce heat to medium-low and simmer for 15-20 minutes or until vegetables are tender.
If using frozen veggie dumplings, add these 3-5 minutes before the soup is done. At this stage, you can taste your soup and adjust seasonings for a balance of acidity, saltiness, sweetness, and heat.
Prepare noodles or rice separately according to package instructions. Ladle soup over prepared noodles or rice. Dress with desired toppings and serve immediately!
