Mushrooms are doing a lot on menus these days: portobellos are sandwiched between buns, playing the part traditionally reserved for beef; sliced shiitakes are masquerading as shredded pork wrapped inside warm corn tortillas; and this time of year, black truffles are grated onto just about anything a chef’s heart desires. Restaurants are likely to get shroomier this year, too, according to New York Times predictions. No matter how rarefied things get, however, there remains one simple way to include more mushrooms into your diet, and it also happens to be the perfect dish for this season: soup.

In fact, January is National Soup Month, which is a silly, made-up holiday that is only saved from being total nonsense by the fact that this time of year is, actually, the perfect season for soup consumption. Nothing warms you up like a piping hot bowl of liquid nourishment, and few dishes offer such a feeling of healing as soup, either.

Mushrooms are so versatile that they can be tossed into any number of soups, with utility far beyond the cream of mushroom variety some of us grew up eating. The recipe below, contributed by vegan chef Lou Oates, author of The Little Pine Cookbook, is a far cry from that (albeit, delicious!) mushroom sludge, too. “This kimchi soup is heavily inspired by the traditional Korean version, Kimchi-jjigae, which I enjoy frequently when I eat out,” Oates says.

It’s flavorful but also nutrient-dense, with probiotic kimchi that's good for your gut (AKA the largest part of your immune system), two types of multitasking mushrooms, and a heaping dose of superfood aromatics like garlic all tossed into the mix for a soup that tickles the taste buds. Serve it up this season to add both heat and health to your home.