Step 1: Mirepoix - 1 large yellow onion, diced, 3 ribs of celery, diced, 2 medium carrots, diced.

Step 2: Vegetable(s) of Choice - Pick any vegetables you want or like.

Step 3: Flavor Enhancers - This could be spices, a flavorful paste, MSG, aromatics, herbs.

Step 4: Cooking Liquid - Add just enough to cover, barely above the surface. Bring to a boil and simmer until you’ve rendered the vegetables fall-apart soft.

Step 5: Blend and Finish - Blend until smooth with an immersion blender or regular blender. Season to taste with salt.

In a large heavy bottomed pot set over medium heat, add in your olive oil. Add the celery, carrot, and onion. Season lightly with salt and stir. Cook, stirring occasionally, until the vegetables are softened but not browned, about 2-4 minutes.

Add a little bit more oil. Toss in the yellow squash, leeks, potatoes, bell pepper, and mushrooms. Salt, stir, and saute for 2-3 minutes.

Reduce the heat to medium-low, cover, and sweat for about 5 minutes, stirring occasionally.

Fold in the garlic, gochujang, and tomato paste. Increase the heat to high and saute until fragrant, about 1-2 minutes.

Pour in the chicken stock and shirodashi. Add more liquid if necessary - you want to just barely cover the vegetables.

Bring to a boil, then reduce to a simmer, and cover. Cook, stirring occasionally, until the vegetables are fall-apart tender, about 15-20 minutes.

Transfer the mixture to the base of a blender. Process on high until as smooth as possible. Strain through a fine mesh strainer and return to the pot.

Heat over low until simmering. Season to taste with salt.

Ladle a generous amount into a bowl and top with a drizzle of heavy cream, croutons, and chives. Serve and enjoy!