Great recipe, a couple of tweaks: Added 1 tsp. of mushroom bouillion when prepping the base, and 4-5 chopped 'shrooms with the veggies, and about 6 strips of crumbled bacon at the end. Like another reviewer, didn't have any Swiss around, so subbed a med-sharp cheddar, worked fine. Do want to try it with Swiss, tho. Really easy to prep, good and thick and hearty, nice flavors. Thanks.

Reviewed On: May 11, 2008

Great recipe! Even my wife, who normally doesn't like hot-and-sour, loved it. I used some leftover pork loin, cut down on the cabbage, added some jullienne carrots and bamboo shoots. For 'shrooms, I used some dried oyster mushrooms I had lying around, soaked 30 min. before adding to the pot. Then, just as I was finishing up, a friend dropped by with a sackful of lobster tails (we're in the Bahamas), so I quickly boiled one of those, chopped it and threw it in the pot. Mmmmm.

Reviewed On: Feb. 19, 2008