I have never liked pork… I would not even know what might satisfy the tastes of someone who does. But there are always spices and herbs and flavors to experiment with. Recently I have used nutritional yeast as a flavor booster for soups and sauces. Miso is also an option. I am told it was traditional in Japan to toss in some kombu seaweed during soaking, though I would not expect much more than a mineral salt taste from that.

Don’t know if this is what you are looking for but here’s my go to recipe. I put it over rice.
Each =each serving.

Large Skillet medium heat
Tablespoon Olive oil 1 Tblspn
Celery 3 ribs. Add. Each.
Sweet Potato 1 (2 servings)
Onion 1 (2 servings)
Cook until lightly brown 5-8 minutes
Broth. Chicken. 1 cup. Add. Each.
Salsa 1 cup. Add to taste.
Black Beans 1 can 15oz Drain. Rinse. Add. (2 servings)
Tomato 1. Diced. Add. To taste.
Red Pepper 1. Add. (2 servings)
Yellow Pepper 1. Add. (2 servings)
Cumin ground 1 teaspoon. Add.
Chili Powder 1 teaspoon. Add.
Salt 1/4 tp. Add.
Black Pepper 1/4 tp. Add.
Bring to boil
Reduce heat. Simmer, covered. Until sweet potatoes are tender. 10-13 minutes.

Soy sauce broth is nice and savory, and you can’t go wrong with good ol’ vegetable stock - and don’t forget the MSG!

potatoes, mushrooms, celery, carrots…

here’s some soup recipes I’ve made and absolutely loved:

• cozy white bean mushroom stew
• creamy lentil vegetable soup - lentils instead of beans but…still good
• <img alt="haitian black bean soup" src="https://leminal.space/pictrs/image/32f461d7-08b8-4977-b00a-ba4b4d4cd9c7.jpeg">

Braised onions, mushroom stock, liquid smoke for that smoky flavour if you miss it.

Don’t forget to finish the dish with a drizzle of nice vinegar to brighten it up, too much of just savoury ingredients in any dish will make it taste flat.