We enjoyed this recipe, but be warned that it is very hot. I scaled the portion size to four, which would have been 2.5 tablespoons of red pepper flakes. I thought that sounded like too much so I cooked it with only 1 tablespoon. That was more than enough! Next time I make this, because it was good other than being a little too hot, I will use 1/2 tablespoon of red pepper flakes for 4 servings. Other modifications: I cut way back on the vegetable oil, used an entire head of cabbage and 1lb shrimp for 4 servings, left out the cilantro (didn't have any on hand), and garnished it with green onion and toasted sesame seeds. Peanuts would make a great garnish too.

Reviewed On: Jan. 18, 2011

This soup is a great base recipe. My husband said it tastes better than the Chinese restaurant versions. I followed the recipe ingredients and also added 1.5 cups of frozen corn, an extra egg, and I garnished it with green onion and 1/4 teaspoon of sesame oil. It was so easy and so good. I will be making this again soon.

Reviewed On: Jan. 18, 2011

This was my first time cooking squash. I followed the directions but the squash didn't cook all the way through. Also, I thought the brown sugar & butter mixture made the squash too sweet for my taste, but I think that is personal preference. My husband didn't like it at all. I will stick to more savory uses for this vegetable in the future.

Reviewed On: Jan. 18, 2011