I accidentally made this delicious soup too salty, but it still managed to come out really well. I used the recipe in The Everyday Vegan as a guide, but I think I forgot to halve the soy sauce when I was cutting the recipe down.
I added soymilk and a little bit of apple cider vinegar to cut the salt, which I think I would have done anyway; the soymilk made it nice and creamy. I ended up using 3 cups of chopped white button mushrooms and 2 cups of chopped shitake mushrooms. The flavor was really nice and it seemed to showcase the shitakes.
Here’s a picture of what’s floating below that creamy surface:
I served it with a side salad and some nice crusty sourdough.