The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 26, 2009
Delicious. I leave out the ginger and add quite a bit more garlic, as I'm a fan of the garlic and not so much of the ginger. It's asian restaurant style soup with a kick!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 18, 2009
I bought a cabbage from the farmers market, went online and found this recipe. . OMG!!! It was so wonderful even on a hot day. Our 17 & 13 yr old children even loved it. Thank you!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jul. 28, 2009
My whole family loved this soup. I can easily add to it if I need to use up some veggies. We have added tofu a couple of times.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jul. 5, 2009
I loved this soup. I did not use all the ingredients but I stuck pretty close and it was wonderful.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Alton, Illinois, USA
Living In: Saint Louis, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 27, 2009
I really enjoyed this soup and it was great for freezing and taking for lunches to work. Thanks for sharing!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Feb. 3, 2009
very good. I didn't have sezchuan sauce so I used the rooster hot sauce. It was great and easy. I also just used the veggies I had on hand and hot Italian sausage instead of ground pork.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by ahoffort

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 27, 2009
This is the exact recipe I needed to use my leftover cabbage & raw ground pork ingredients from making gyoza. The taste is better than expected even if you don't have all the ingredients! I only had one vegetable which was the cabbage (sauteed some onion first in the pot before adding the broth). I used both chicken & beef broth a can each that's all I had in my cupboard, to make a serving for 2. Instead of Schezwan sauce, I used some Srircha chili sauce to give it some spice without measuring. Instead of real ginger, I used powder ginger. Once I added the vinegar, I tried to minimize stirring the soup that much, since I learned from making chicken adobo, to not disturb or stir the meat while it has vinegar otherwise it makes it more sour! Since I had Asian cilantro chopped up as a topping before serving to give it some herb freshness. Will definitely make again!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by WANSHAN

Cooking Level: Intermediate

Home Town: Riverside, California, USA
Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 1 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 4, 2009
I wasted a LOT of produce and food on this one. Not good, tasty, or ANYthing.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by QUILTYANNA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 29, 2008
Both my husband and I loved this soup. It is great. I couldn't add the bean sprouts since the ones at the store were nasty looking. Added more mushroom and cabbage to make up the difference. We will have this again!!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA
Living In: Harlingen, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 29, 2008
This is very, very good soup! Perfect for my family, we do like spicy food. I also used ground turkey, fantastic. Other than salt and pepper, really not much adjusting needed here. Thanks for a terrific recipe. This will be a favorite for our dinners, no doubt!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 23, 2008
How great on a cold, cold night! This vegetarian left out the pork and used vegetable broth. I served the cayenne pepper on the side because of some young tongues at the table. Yummy!!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 6, 2008
I altered the recipe slightly by nixing the meat (I'm on a vegetarian style diet), adding tofu and also nixing the corn and peas. It was very good at first, but after a bowl or two it begins to taste like that "diet cabbage soup". However, the broth is very good. I might use bok choy and bamboo shoots to mix up the flavor a bit next time.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Photo by MI$$DREA
Reviewed: Jul. 20, 2008
Made this for lunch and am happy to know that there will be plenty of leftovers for other lunches this week. Did make a paste with some of the hot broth and 3-4 Tb cornstarch to help thicken, left out the green onions(didn't have any) but added dried parsley instead, made my own szechwan sauce, and did add the cayenne. It was the perfect amount of spiciness for us.Next time I will use bok choy instead of cabbage and add carrots for more color.Thanks for the post.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 3, 2008
I am on the South Beach Diet so I used lean ground turkey instead of pork and eliminated the corn and added snap peas and bamboo shoots. This was sooo delicious and easy to make! Kudos!
Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 20, 2008
Fabulous!! Even though I burned my tongue during the taste-test, I could sense the hot vs. sour. I will definitely make again. I might experiment with different brands of szechwan sauce.
Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Cooking Level: Beginning

Home Town: Brown Deer, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 11, 2008
I now make this all the time, having incorporated a few tweaks. I always brown the pork in a bit of sesame oil first - this gives great bits to scrape up from the bottom which contribute depth to the flavor of the broth. Just as the pork browns I add 1/2 sweet onion, thinly diced, along with the garlic and the ginger. Then the chicken broth and the remaining ingredients in their order, excluding the cayenne which I haven't used since the very first time when I made this as written. I also use an entire 8 oz. container of diced mushrooms, and rice vinegar in place of white vinegar.
Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Photo by Xia Neifion Clark

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA
Living In: East Wenatchee, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 4, 2008
Yum! This was delicious and EASY. The soup turned out a bit too salty for our taste. Next time I will use low sodium ingredients. Otherwise a keeper!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Feb. 19, 2008
Great recipe! Even my wife, who normally doesn't like hot-and-sour, loved it. I used some leftover pork loin, cut down on the cabbage, added some jullienne carrots and bamboo shoots. For 'shrooms, I used some dried oyster mushrooms I had lying around, soaked 30 min. before adding to the pot. Then, just as I was finishing up, a friend dropped by with a sackful of lobster tails (we're in the Bahamas), so I quickly boiled one of those, chopped it and threw it in the pot. Mmmmm.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 6, 2008
Fabulous recipe - loved it. The only thing I did different which works well is used italian sausage links - cooked in advance - then sliced and placed into the broth - that way you can easily control how much meat you get with the soup. Definitely going to become a staple in my household - DH loved it! Cheers!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cbp

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 6, 2007
I just made this recipe and loved it. It's so tasty for how simple it is. I left the corn out (forgot to buy it) but it was still great. I also added thin egg noodles like another reviewer suggested, and turned it into a meal. I will make this over and over.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA
Living In: Ann Arbor, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 23) reviews
Page: « PREV 1 | 2 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?