Thanks so much for leaving a positive review! The collard greens sound super tasty in the soup and I’ll try that out next time 🙂 Unfortunately there’s no way to include photos in the comment area. Please feel free to tag @omnivorescookbook if you share it on Instagram, so share the photos via email (info in my contact page).

The recipe uses 6 cups liquid. On top of the veggies, you will have a pretty big pot of soup that contains at least 2 cups per serving.
For the soy sauce, maybe try a low-sodium one and use smaller amount (start with 1 teaspoon and add a bit more if needed). The soup is pretty sour so I’m afraid it won’t taste right if you do not add enough salt to balance it out…

Hello Maggie, I plan to make this today and know it makes 4 servings, but what is the serving size? I have all the ingredients but is there anything I can substitute for the soy sauces as even the lite has an extreme amount of sodium , as does fish sauce. If I could get around the high salt, I would be a happy camper!

Hi Oliver, I think the taste of the dried ingredients might be unpleasant if they are too old (sometimes they are not fresh at the grocery store depending on where you get them so they taste kinda dusty). Shiitake mushrooms rehydration water can be quite strong, so you can definitely use less. The lily flower rehydration water has a special taste (very earthy) but it shouldn’t be unpleasant. We use a lot of rehydration water because we usually use water instead of stock to make the base. Next time if you are using a veggie stock, you should reduce (or skip) the rehydration water because veggie stock should add enough flavor.