Start by boiling the mushrroms in 1 litre of water at medium heat
When the pot comes to a boil, add in your fresh tomatoes, onion, ginger and scotch bonnet pepper
Let this boil at medium heat till the skins start to peel off the tomatoes
Blend the tomatoes, ginger, onion and pepper with 1/2 a litre of water till smooth
Pour the blended mixture into the pot and bring to a boil
Once the soup is boiling, add in your tomato paste, miso, dawa dawa, better than bouillon paste and palm oil
Let the soup boil for 35 minutes at medium low till the soup thickens, there is no foam and the palm oil has fully settled to the top
Serve with rice or swallow of choice.