Reviewed: Sep. 10, 2009

This was a great recipe! I doubled soy and vinegar and added white vinegar. 1-2 tablespoons of Tamarind soured it up and worked well with the cilantro. It reminded me of a Thai version.

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Reviewer:

Jstr805

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Reviewed: Jul. 12, 2009

This was a good start but I ended up having to tweak it a bunch to get enough flavor for our tastes and was still left feeling like it was missing something. I am going to have to order a bowl again and figure out what I am missing. Also, I love cilantro, but I have to say that I felt it did not belong.

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Reviewer:

MamaMia72

Cooking Level: Intermediate

Living In: Milwaukie, Oregon, USA

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Reviewed: Jun. 25, 2009

I didnt have tamari sauce in the house so i made it without it. I didnt like the ginger pieces, so i think next time i would use it with dry ginger. I love this soup...and it was SO easy to make

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Chani

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Reviewed: Dec. 4, 2008

This was a great dinner. My kids wanted to try tofu, so this is what I picked. They loved it as did my husband. I could not find the tamari so I didn't use it, it was still great

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jguillory

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Reviewed: Feb. 12, 2008

Very tasty. Didn't use the tofu or the serrano chilis, but substituted 3/4 tsp. chili pepper flakes.

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Reviewer:

quarter

Cooking Level: Intermediate

Home Town: Lakewood, Colorado, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 29, 2007

This was just OK - it needed more vinegar and more chile pepper - not very hot or very sour.

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Reviewer:

MBUTTLER

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Bellevue, Washington, USA

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Reviewed: Mar. 29, 2007

this was a pretty good start for someone (like me) who hasn't ever made this soup before. i added shredded carrot, regular mushrooms & some other crazy mushroom i found at market. i also added chili oil and prepared the whole thing in a cast iron dutch oven/jumbalaya pot. it rocked.

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