Reviewed: Feb. 17, 2007

Like most everyone else, I used 6 cubes & 8 cups water and left out the soy sauce. The soup turned out with just the right amount of salt. My eggs didn't form the way I wanted, so it didn't look quite right, but the flavor was right-on!

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Reviewer:

Jennifer A.

Reviewed: Feb. 10, 2007

Very good recipe, but it was too salty. I'd cut the amount of bouillon cubes to half!

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Reviewer:

Vanessa

Reviewed: Feb. 9, 2007

YUM, but I would not recommend that much boullion. Gets too salty

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Reviewer:

Samantha

Cooking Level: Intermediate

Home Town: Highland, California, USA

Living In: Yucaipa, California, USA

Reviewed: Feb. 2, 2007

I love this soup.

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Reviewer:

Art

Reviewed: Dec. 5, 2006

I made this last night. I'm not a big soup lover but this was absolutely wonderful!

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Reviewer:

SAMUSO

Cooking Level: Expert

Home Town: Largo, Florida, USA

Living In: Tampa, Florida, USA

Reviewed: Aug. 29, 2006

If you like salt, this recipe's for you. Bouillon is loaded with it, which is why I used a good, low sodium box of chicken broth. This was just fair in taste. Didn't taste like our local Chinese restaurant so I'll have to keep looking.

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Aug. 3, 2006

i tryed this and it was amazing i loved it

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Reviewer:

megan

Reviewed: Jun. 26, 2006

Delicious and easy! I made this according to the directions and it was quite good. I had to put in a bit more cornstarch to change the consistency at all though. I really like this recipe as written, but I'm going to tinker around a bit until it's just right for us. Then it will be 5 stars! We had this with the steamed barbecue pork buns and fried rice with cilantro, both recipes from this site.

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