Variations: Add 1 cup shredded carrots for extra color and 1 teaspoon crushed red pepper flakes for additional spiciness. Substitute 6 to 8 dried black mushrooms or 1 1/4 ounces dried porcini mushrooms for the fresh shiitakes. Rinse and soften in hot water to cover, reserving the broth. (You can extend the broth with additional water and use in place of vegetable broth or add to chicken broth for extra flavor.) Trim the mushroom stems or tough ends, discard, and use the caps as above.
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