Reviewed: Mar. 11, 2012

This was a fantastic! I followed this exactly except I did not find mirin or Udon noodles. I used another type of asian rice noodle instead. I also recomend a squeeze of a lime wedge into your bowl! (not the entire pot) I learned that from a local vietnamese place, it's a must! My 10 year old daughter said it tasted just like the soup we have at our favorite Japanese Habatci grill. My husand who is very nit picky, agreed with her!

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Reviewer:

whatever4andnomore

Reviewed: Mar. 4, 2012

Excellent!!

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Reviewer:

Hale2lhm

Reviewed: Jan. 18, 2012

Wow! The flavour in this soup was amazing! Will definitely make again

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Reviewer:

Kalynn Sinnamon

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Sep. 14, 2011

The 3 cups of cabbage and 1 cub of carrots made this soup very sweet. Even with extra soy, it was not savory enough for me to enjoy. One thing is that it is very healthy, so I'll finish this, and will not make it again.

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Reviewer:

lilorchid82

Reviewed: Sep. 7, 2011

This soup was very good. I made it like it was written, no changes. Like a lot of others mentioned there wasn't a lot of broth, I would definitely double everything but leave the veggies and chicken the same. The soup tasted wonderful and I will definitely make it again.

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Reviewer:

Risty

Cooking Level: Beginning

Reviewed: Aug. 30, 2011

This was good right after making but was outstanding as leftovers, same as most any soup. I used sherry instead of mirin and added some enoki mushrooms as well. Used Korean soy sauce with kelp extract (much lower sodium than regular low sodium, 285 vs 575). As leftovers I added "Pot Stickers, Traditional" instead of udon and chicken.

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Reviewer:

PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Apr. 19, 2011

It was good but didn't stay very well in the fridge after a couple days it felt...slimy? Immediately after I made it, though, it was delicious. Maybe I need to freeze next time.

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Reviewer:

ALonis

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

Reviewed: Apr. 12, 2011

They were very tasty if u add half a pound of cat, poor speckles

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Reviewer:

Pine inch Nenis

Reviewed: Mar. 26, 2011

Very good and certainly a quick dinner. I used a bag of shredded cabbage for cole slaw and omitted the chicken. It was still hearty and we didn't miss the chicken

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Reviewer:

NOELLER67

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Mar. 25, 2011

I made this recipe vegetarian with vegetable broth. I also made one with chicken broth for my carnivorous husband...he liked mine better! It was good and easy to prepare one serving.

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