FYI: I've had this dish from a wonderful Chinese restaurant by my house, but they don't use spinach; they use the leaves and stems of the peapod plant (I forget the Chinese name). You can buy these veggies at an Asian grocer. They are sturdier than spinach and don't cook down as much.

Reviewed On: Oct. 3, 2008

As written, this recipe is bland. It's a good starting-off point to tweak it to your own tastes. I ended up adding more soy sauce, more garlic, rice vinegar, green onions, cilantro, red pepper flakes, and Sriracha.

Reviewed On: Feb. 7, 2008

Made this last night and everyone liked it. I used mild Italian sausage from a local Italian market instead of the vegetarian sausage. I did not add salt as the veg. bouillon & the canned tomatoes are salty enough. When the soup was done, I stirred in the cabbage and let it cook for a few minutes; as a result, the cabbage retained some of its crispness and was a nice texture element. The cayenne really looses its zing in all that water, so don't worry about it being hot. Served with Jiffy brand cornbread muffins, and the sweetness of the cornbread is a great compliment to the savory flavors of the soup. This is a great basic recipe to customize.

Reviewed On: Oct. 18, 2007