Reviewed: Jul. 3, 2008

This is definately one of my favorite recipes. It's a good soup for when you're sick. It's so quick to make yet there is so much to this soup. You can also get creative with your choice of mushrooms. I agree; however, that it needs more broth. I doubled the broth. I also enjoy it topped off with some sriracha.

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Becca


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Reviewed: Apr. 28, 2008

Outstanding! I modified it to account for what I had on hand. Swiss chard instead of cabbage, crimini mushrooms, and no chicken. I also added a splash of chili oil and a splash of sesame oil.

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Mechagrue


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Reviewed: Mar. 7, 2008

Finally a REALLY healthy soup! The first time I made it, it was a little sweet from the Mirin. I left out the mirin this time. Used organic vegetable broth this time, too. Also, added enoki, portabello, shitake and oyster mushrooms. Instead of cabbage, we used baby bok choy. Fresh udon noodles from the refrigerated section of the asian store. Added a teaspoon of red pepper flakes and it was perfect! I hope "all recipes.com" gets more of these health-conscious recipes.

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tekkie4u

	Cooking Level: Intermediate Home Town: Queens, New York, USA Living In: Randolph, New Jersey, USA
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Reviewed: Mar. 6, 2008

This soup was awesome!!!!! We loved it. No changes needed. Thanks for sharing

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BARBG8

	Cooking Level: Expert Living In: Rochester, New York, USA
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Reviewed: Feb. 19, 2008

This was delicious. The changes I made were as follows: 1 extra Tbl of mirin 2 extra tsp of chicken boullion 1 extra clove of garlic 1 extra Tbl soy sauce Also used 3 cups of pre-soaked mixes dried Costco mushrooms and frozen instead of fresh spinach.

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DEBMCE4


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Reviewed: Feb. 19, 2008

I used all of the original ingredients, but used shrimp instead of chicken. I, also, used a dash of MSG. I loved this recipe. It was easy, tasty, and healthy.

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ANANDAB


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Reviewed: Feb. 15, 2008

This had a really good flavor but I did not like the texture that the pasta added to it (I had no udon noodles and use regular pasta) I would say if you are going to make this go the extra mile and get all the right (original) ingredients.

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ArmyCook

	Cooking Level: Intermediate Living In: Colorado Springs, Colorado, USA
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Reviewed: Nov. 17, 2007

We loved this soup. It probably deserves 4.5 stars. I used enoki mushroom and udon noodles from the asian market. It was more of a stew than a soup. It made a lot and we had it for 2 dinners and several lunches and I froze the leftovers.

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GATECHMOM

	Cooking Level: Intermediate Home Town: Westfield, New Jersey, USA Living In: Duluth, Georgia, USA
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Reviewed: May 23, 2007

Yummy, and super easy. I didn't have any cabbage or spinach, so I substituted broccoli and rainbow card. It was really good! The broth is very good, I will be making this healthy and easy recipe again!!

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rach

	Cooking Level: Expert
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Reviewed: May 16, 2007

What an easy and delicious soup to make! I did take out the carrots and chicken and added a dash of Worcestshire sauce to it. Yumyumyum!

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XXXNAUGHTY

	Cooking Level: Intermediate Living In: Burnaby, British Columbia, Canada
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Reviewed: Mar. 10, 2007

I thought this was good. I love mushrooms. Just curious as to why someone who says they do not like mushrooms would make mushroom soup? And then rate this?

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DONNAMICHELLE1

	Cooking Level: Expert Living In: Chesapeake, Virginia, USA
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Reviewed: Mar. 5, 2007

This was really good, but it was a touch heavy on the ginger for my taste--and I love ginger. I used vegetable broth and omitted the chicken. I loved the combo of veggies--but there were a lot, so I used 6 cups of broth and adjusted the seasonings accordingly. I also added wakame (seaweed), and I tossed in a cup of bean sprouts at the end. Really an enjoyable soup--next time, I'll use even more mushrooms.

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KymInNM

	Cooking Level: Intermediate Home Town: Central Point, Oregon, USA Living In: Santa Fe, New Mexico, USA
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Reviewed: Feb. 4, 2007

OMG i actualy loved this soup! its so great, i admit i used a little bit more soya sauce (ive got V salty taste) but this is SO going to become a regular in my house. Also u can easily turn it Vegetarian by using tofu and vege stock instead of the chicken and chicken stock.

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Melanie Booth

	Cooking Level: Expert Living In: Colerne, Wiltshire, England, U.K.
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Reviewed: Sep. 12, 2006

I varied this a little, but kept the essential flavor. I used 3 c water and 2 bouillion cubes, only 2 T soy sauce because I did not have the low sodium kind, and then I omitted the udon noodles and chicken. I added a little zucchini for extra veggies. It has a good flavor, provided you love mushrooms!

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ESTEPHAN

	Cooking Level: Intermediate Living In: Philadelphia, Pennsylvania, USA
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Reviewed: May 30, 2006

I didn't have the chicken on-hand, so I made mine vegetarian with veggie broth and added white onion, articoke, celery. I also used rice noodles instead of the recommended. I would say this is a great, fresh-tasting Asian soup that I would make again.

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CRICKETMARIE

	Living In: Chicago, Illinois, USA
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Reviewed: Jan. 15, 2006

Good tasting recipe but needed a little more broth and a few drops of Vietnamese hot sauce.

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LIBBER8

	Cooking Level: Beginning Home Town: Breda, Iowa, USA Living In: Portland, Oregon, USA
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