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Heat olive oil in a pot over medium heat. Add the diced onion and a pinch of salt. Cook until golden.
Add the garlic and ginger. Cook gently for 30-60 seconds until fragrant.
Add turmeric and black pepper and stir briefly.
Add cardamom, coriander seeds, cinnamon and bay leaf. Toast lightly for 10-20 seconds.
Add the sweet potato and broth (or water for low sodium). Bring to a gentle simmer.
Add the shiitake mushrooms. Cover with a lid and simmer for 5 minutes.
Add the diced cabbage. Cover again and cook for 3-4 minutes until softened.
Turn off the heat and add the tofu.
Whisk the miso into a small ladle of hot broth, then stir it back into the pot.
Adjust with vinegar to taste. Finish with coriander and fresh chilli if using.