Wow this was tasty! The sauce gets better as you cook it, and even after you let it sit for a couple of minutes. The best time to tweak ingredients is after a minute or 2 of simmering, so if you doubt any of the amounts and don't want to overcook the veggies, get it started in a separate saucepan and add it to the veggies and pre fried tofu when the taste is to your liking. My subs were: 1tbsp dark soy for the 2 regular and molasses to taste (for me was only one tbsp). I topped it with peanuts and spring onions and served it with a brown rice, barley and cilantro pilaf with lime wedges on the side. This is a keeper!

Reviewed On: Dec. 9, 2009

Very easy and creamy!

Reviewed On: Oct. 6, 2008

This soup was a huge hit. To suit our diet I subbed olive oil for some of the butter and also used low fat milk. It came out great! It was rich, but not overwhelmingly so. Definitely a keeper!

Reviewed On: Aug. 21, 2008