Reviewed: Feb. 13, 2012

We enjoyed the soup quite a bit. Had to make some modifications due to what was available, but still a very good soup. We made the soup a day before and it definitely needed the time for all the flavors to blend. A day later was a much better soup than during and right after cooking. Used turkey broth and ham from Thanksgiving, about 1.5 lbs, but turned out very tasty. The spiciness was good for me, but my wife had to tone it down with cottage cheese. We also use cilantro instead of green onion. I would make this again as I'm a soup lover and like the flavors. Hopefully chicken broth and sausage will make it even better.

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Reviewer:

em9701

Reviewed: Jan. 20, 2012

This was really good!!!! My whole family loved it, even my dad who doesn't always like Asian inspired dishes. I changed it a little, just more to my taste. I browned the meat in the sesame oil and a little bit of chicken broth. I also added more garlic and had red onions instead of green, just because we did not have any. Also, I could not find Szechwan sauce, so I substituted it with some Siracha sauce and Oyster sauce. The soup was really good!!!! Going to make this one again!

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Reviewer:

Alynsilver

Reviewed: Jan. 7, 2012

Absolutely divine. You will enjoy this hot and sour cabbage soup recipe.

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Reviewer:

blbar

Reviewed: Nov. 29, 2011

Oh, yes! This hit the spot when you get the cravings for it. I might increase the vinegar to 1/2 c. next time, just because I like the "bite" of it and kick up the heat just a tad. Thank you!

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Reviewer:

ALLFROMSCRATCH

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Cooking Level: Expert

Reviewed: May 6, 2011

Everyone liked this recipe, and it was easy... with half the chicken stock it made a great "stew" over rice! I added a cup or so of diced tomatoes and left out the cayenne and bean sprouts and used just a cup of shredded cabbage instead of a whole head... the kids are not huge cabbage fans. Will definitely make again and again.

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Reviewer:

COOKNATURAL

Reviewed: May 5, 2010

I love it. I made a few changes. I had left over won ton wrapprs that I cut into slices which make a great noddle. I will make this again.

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Reviewer:

Wayne & Muffy

Cooking Level: Intermediate

Home Town: Kaslo, British Columbia, Canada

Living In: Nakusp, British Columbia, Canada

Reviewed: Mar. 9, 2010

Love this recipe! thanks for sharing. Very low cal and delicious!

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Reviewer:

gabbyskyy

Cooking Level: Intermediate

Home Town: Sunnyvale, California, USA

Living In: Los Banos, California, USA

Reviewed: Feb. 12, 2010

Great recipe! I added some cilantro & lime juice to top it off.

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Reviewer:

Marifran

Reviewed: Jan. 7, 2010

Restaurant quality at home. I omit the corn, use rice vinegar for distilled and use Sriracha Hot chili sauce to taste. Those who like it hotter, can add to their own liking per individual serving.

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