Reviewed: Feb. 19, 2012

This is my husband's favorite soup and he asks for it often. I'm not crazy about it and think it is a little on the bland side. It is very close to restaurant style. I'm not sure what is lacking but seems to be one ingredient off to me. It will still be in the rotation. Thank you for sharing.

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Reviewer:

VALOVESOR

Cooking Level: Intermediate

Home Town: Chesapeake, Virginia, USA

Living In: Clancy, Montana, USA

Reviewed: Jan. 30, 2012

I really loved this recipe! I followed a previous suggestion and used water with 3 beef cubes and 3 chicken cubes. My broth looked darker and richer than what you get at restaurants but it tasted as good or better. I was really impressed. I added the crispy fried onions to the top (like my local spot does) and that was a yummy treat. This is a good soup and it's very easy! I will certainly make it again. Thanks for posting this!

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Reviewer:

drleona

Reviewed: Aug. 23, 2011

Kinda bland- mine didn't taste like the soup they serve in the Japanese restaurants.

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Reviewer:

trhjkn

Reviewed: Mar. 26, 2011

This is delicious. I do add more veggies than it asks when i cook it to give it a little more flavor, but its delicious none the less. It has a nice delicate flavor just like at the restaurant. I prefer mine with extra chives and mushrooms in it too.

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Reviewer:

jmann5

Reviewed: Mar. 23, 2011

The first time I made this it was a little bland. I knew it was missing something. The next time I made this I added salt. Much much better with salt added

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Reviewer:

Mrs. Casey

Cooking Level: Beginning

Living In: Broken Arrow, Oklahoma, USA

Reviewed: Feb. 18, 2011

After reading the review re: blandness, I decided not to strain out the vegetables. It seemed also to be such a waste of perfectly nice vegetables! I left them in, resulting in a very different soup, but very flavorful and somewhat hearty. As always, I added more ginger, garlic, chives because I enjoy very strong flavors. Would make again. Was fun to customize.

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Reviewer:

Crockster

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Honolulu, Hawaii, USA

Reviewed: Jan. 11, 2011

Made as is the soup is bland and tasteless. I added an extra cube of Chicken bouillan, more garlic, extra salt and pepper as well as a Tbsp of soy sauce to obtain some taste. I think the soup has potential with a decent amount of tweaking.

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Reviewer:

VictoriaSe49896

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Westminster, Maryland, USA

Reviewed: Dec. 11, 2010

Don't forget the salt. I used turkey stock with no salt so it needed quite a bit. Fried onions would have added a nice addition.

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Reviewer:

Diane's Midwest Cooking

Reviewed: Dec. 1, 2010

So good!!! My husband and I ate almost the whole pot of soup just the two of us. My husband said that it was pretty spot-on to our local Japanese restaurant. And for him to say that with my complete lack of cooking skills, it is a pretty big compliment. I even brought some to work the next day and it tasted freshly made. We will definitely be making this again! Our changes: We don't eat mushrooms, so none were included. Instead of fresh ginger root, we used ground ginger from the seasoning isle. Instead of chicken stock, we used 3 chicken bouillon cubes. And we added an extra teaspoon of beef bouillon, making it 4 tsp of beef bouillon. *We used a cup of the soup and all of the vegetables to make our fried rice, so that nothing was wasted.

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Reviewer:

Whitney

Reviewed: Nov. 6, 2010

Really watery with a bad aftertaste, the only flavor in there. We had to basically dump a tub of salt and pepper in there to make it edible. A for effort though.

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