The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 27, 2009
Holy cow - I LOVE this soup!! I omitted cornstarch, fructose, and bamboo shoots (couldn't find) - used only about 8 dashes of soy sauce, almost an entire bulb (?) of freshly chopped ginger, straw mushrooms (more protein)1 bag stir-fry veg's plus some broccoli florets and fresh spinach (hoping I don't regret the spinach tomorrow after it's sat in the soup - it does say "serve immediately") - used 2 (4oz) pkgs frozen salad shrimp - invited a friend over to try it, I was so impressed, and staked my claim as "soup maker" for our upcoming Asian themed supper club, it's that quick and tasty!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 14, 2009
This was good, but not great. If I make it again, I will cut the recipe in half.
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Cooking Level: Intermediate

Home Town: Gate City, Virginia, USA
Living In: Johnson City, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 14, 2009
I'm trying to lose weight for spring break and this has definitely helped. I cut down on the ginger the second time I made it, but I will definitely use the full 1/4 cup the next time I make it. I added water chestnuts for extra crunch and subbed in sliced baby corn and broccoli for the mixed vegetables. Even my roommates liked this soup!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 26, 2009
I'm in love!! Great soup!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 10, 2008
this was fantastic and it was really easy to make! It was very filling and fresh tasting. I used fresh stir fry veggies (baby corn, snow peas) and they turned out perfect. This is a very forgiving recipe, as I didn't measure anything, and just eye-balled the measurements. Thanks, this is a keeper!
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Cooking Level: Intermediate

Home Town: Riverton, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 6, 2007
This was wonderful. Followed the recipe very closely except for a few minor things. Sliced up baby portobello mushrooms because it's what I had, cut the cornstarch wayyy back only used about 1 tblspn, used a small packet of splenda instead of fructose, and added fresh bok choy and spinach chopped. I loved this. Definitely worth using fresh veggies.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: May 29, 2007
Very good. I made several changes to it though. Left out the shrimp, cilantro, and fructose (just used sugar instead). I added chopped bok choy and instead of using frozen veggies and canned mushrooms, I used fresh stir fry veggies and fresh mushrooms. This was delicious!
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Cooking Level: Intermediate

Home Town: Maryville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: May 22, 2007
So good I was eating it out of the pot before it was even done! I made a few changes because of personal taste (extra spicy) and because I didn't have certain ingredients (no bamboo, used sugar instead of fructose) and I used light soy sauce but it was just amazing. I have frozen the leftovers and it's just as amazing reheated.
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Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 5, 2007
This was okay. A little bit too much cilantro for us.
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Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 21, 2006
This is such a delicious soup, just like our favorite hot-sour soup at the Chinese restaurant. I was hesitant but soo glad I made this! I don't know if I could eat a whole pot in a day every couple of days as it is kind of rich but definately added to our meal for "Chinese night" at home. My changes were: cut WAY back on cornstarch, probably like at least half of it, left out fructose (didn't have), no shrimp, cilantro or spinach (don't like. I used frozen oriental stir fry veggies, these were wonderful in here. I might try to dump all in the crock pot next time, not sure how that will work. Thanks for such a great recipe that we can make at home to save money on eating out!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 16, 2006
Loved this! SO much better than the hot and sour soups they have at restaurants. I used a delux and an asparagus stir fry mix. Thanks for the great recipe!
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Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 5, 2006
FLAVOR!! This tastes like hot and sour soup but with lots of veggies. So many different flavors with the ginger and vinegar, soy sauce. YUM!! Using the fresh ginger really makes a difference. Try straw mushrooms in a can for a more chinese flair. This is an excellent recipe for dieters and anyone else!!
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Cooking Level: Expert

Home Town: Clarion, Iowa, USA
Living In: Bridgewater, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 2, 2006
I make this in the croc pot and it is a hit...shrimp is a sometimes at out house. Collard greens work well with this..I use canned collards,drain and press between paper towels.spinach works well when pressed between paper towels to. Have been making this for a long time in the croc pot.Low for about 3-4 hrs.then add collards/spinach for 1hr. longer. I am a believer in the croc pot!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 23, 2005
I followed this recipe to the T and absolutely loved it! Easy to make and very filling. Definitely a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 1, 2005
This soup was way YUM - I will reduce or leave out the red pepper next time. Will make again
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 28, 2005
This was pretty good. I did not add fructose because jelly soup just didn't sound appetizing. My son did not like the spinach in it. A little too much red pepper.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 8, 2004
Very nice flavor to the broth. Kind of like hot and sour soup. However, the spinach gets slimy and if you overcook it a bit (like I did) the shrimp gets chewy. I am thinking this soup would be great with chicken or tofu and nix the spinach.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: May 10, 2004
This was ok. I'm always looking for low-point soups because I love soup and it's a great snack. I almost followed the recipe exactly except used sugar instead of the fructose because I couldn't find it at the store, used fresh stir-fry vegetables instead of frozen, skipped the frozen spinach (because I know how mushy spinach can be in soup and I think it's gross), skipped the shrimp for points. It was one of those soups where the first half a bowl is awesome and the second half is too overwhelming. It was a bit too much on the sour side unless you were eating small portions. And this makes a lot of soup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 19, 2004
This is excellent, my wife likes sweet & sour soup when we go out for asian food and this tastes just like sweet & sour except for all the additional vegetables, I made it twice in one week. Will definitely make it over and over again. I haven't noticed any weight loss yet.
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Cooking Level: Expert

Living In: Alpharetta, Georgia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 3, 2004
A very good, surprisingly flavorful soup. I left out the shrimp (can't eat shellfish). It was fine without it, but I would reduce the cornstarch in it - too gelatinous. I used fresh veggies and I think it would not taste as good if I'd made it with frozen veggies. Overall, a very good recipe and I'm picky about my soups! I'll try this one again.
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