Reviewed: Feb. 6, 2012

This soup is quick to prepare, tasty, & healthy. I've made it several times now and usually substitute cabbage shreds for the peas, although this last time I used both. I also adjust the salt level with Tamari soy sauce (instead of regular salt) and prefer a thicker consistency with double the cornstarch.

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Reviewer:

COOKIN4MYFAMILY

Cooking Level: Intermediate

Living In: Conifer, Colorado, USA

Reviewed: Aug. 1, 2011

This was a really great base to work with. I sauteed beet greens and stems with twice the amount of garlic and ginger called for, and omitted the peas. 1t of salt makes the soup very salty and overpowers the spices, so I used 1/4t salt. More can be added at the table. I also added a can of water chestnuts -- many variations can be made to this great start.

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Reviewer:

ezar

Reviewed: Mar. 12, 2011

This is restaurant quality soup! Nothing needed to be changed or added. Perfect!

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Reviewer:

Mollie

Reviewed: Jan. 23, 2011

Easy and tasty. A great weeknight meal that is healthy and satisfying. I added a handful of sliced mushrooms, which I would do again. I also used precooked shrimp, thawed them out with the oil and garlic ginger mix, then cut them into spoon sized pieces. Use firm tofu...embrace this - it's tasty and much less expensive than meat!

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Reviewer:

MPEPLIN

Reviewed: Nov. 25, 2010

excellent the whole family loves htis i make it all the time we add cooked rice to the bowls to make it more filling!!!1

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Reviewer:

marlove

Reviewed: Jun. 2, 2010

the idea of the soup was great but I felt it needed more flavor in the broth than just chicken stock. I added some soy sauce some additional garlic powder and a generous squirt of sriracha hot chili sauce. I also added frozen spinach to the soup and it was quite delicious.

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Reviewer:

grace.pavao

Reviewed: Apr. 24, 2010

Great recipe! It is easy, quick and light. I would recommend sauteeing the tofu with the shrimp and adding a bit of cayenne in the soup for a little kick. Also, i add some greens such as beans or cut up spinach to help add nutrition.

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Reviewer:

KRAMARAO

Cooking Level: Intermediate

Living In: Grosse Pointe Woods, Michigan, USA

Reviewed: Feb. 6, 2010

This is a great, easy recipe that my 8 yer old loves to make - and our family loves to eat!. A few changes we've made: 1. excluded the ginger (family doesn't like it) 2. excluded the peas (family doesn't like it) 3. add sliced mushrooms to the broth 4. add cilantro to the broth 5. add a pkg of rice noodles 10 minutes before serving

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Reviewer:

OURHOME

Cooking Level: Intermediate

Living In: Moorpark, California, USA

Reviewed: Jan. 18, 2010

This was very delicious. I sauted the tofu with the garlic and shrimp. I think next time I will put some more veggies in.

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Reviewer:

TheBadSeed

Cooking Level: Intermediate

Home Town: Orange, Massachusetts, USA

Living In: Athol, Massachusetts, USA

Reviewed: Jan. 8, 2010

I love ginger and this was gingertastic! I agree you may need to add more then the recipe calls for. And yes add the tofu with the shrimp for more flavor. I also added cumin and coriander powders to the stir fry and red pepper flakes instead of salt. I am a broth lover and the amount of cornstarch was just perfect for me! My boyfriend doesn't eat seafood so I will try it with chicken maybe next time. YUM YUM.

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