This was very good. I changed out some of the flour for whole wheat, but other than that followed the recipe as written. Very tasty, thanks!

Reviewed On: Nov. 6, 2009

Please read the reviews before you set out to make this recipe! It's bland, and by bland I do not mean "un-spicy". I was able to salvage this meal, with the addition of many other ingredients too numerous to name here. I believe people may be rating this highly because they think they must've done something wrong! For my own reference: Next time just add pumpkin to your usual chili.

Reviewed On: Nov. 6, 2009

As written I was not thrilled. Once I read some of the reviews and added in a few things (sesame oil, garlic, raw ginger, pepper) this soup did, then, taste a great deal like a restaurant style one. I think maybe the chicken stock used by restaurants has had onions cooked into it as I didn't have quite as much onion flavor here as I was hoping for, but that's something I can modify for next time. A couple tips: DO add eggs in last, so you don't have to stir them to jibbles. Also, I saw no good reason for separating the eggs and using just the yolk on one...so I just used whole eggs. It worked beautifully--mine looks perfectly authentic. For people who have puffy eggs...make sure you're putting the eggs in BOILING water. So we enjoyed this soup but as written, I can't give it the 5th star. But it's easily adjusted for taste, and is well worth 4 stars.

Reviewed On: Nov. 5, 2009