Reviewed: Nov. 22, 2011

I made this soup and it was amazing. Everyone in my family loved it. I added fresh bean sprouts, and omitted the bamboo shoots, as my stir-fry veggies already had some in it. As well I added baby bok choy, used fresh mushrooms instead of canned, omitted the frozen spinach, but added a couple of handfuls of fresh spinach at the end. You can add the red pepper to suit your taste. I also omitted the fructose.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

mgladstone

Reviewed: Nov. 18, 2011

I made this last night and was pleasantly surprised. The broth is wonderfully spicy and tangy! I made very few changes. I substituted kale for the spinach (HIGHLY recommended), cooked and 8oz package of fresh mushrooms with the garlic and ginger instead of using canned, and used 2tbs real sugar instead of fructose. All of my ingredients were low sodium, so I did add a dash of salt as well. It makes a massive amount of soup. I'll be making and freezing this regularly.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mycenia

Reviewed: Nov. 17, 2011

What amazing flavor! Such a lot of bang for the calorie buck!! I made as-written (which is my committment to this site) for the first time tonight. We are on a "soup & salad" gig 'till the Holiday gorging begins.....and this is a "keeper" on our menu! We loved the perfectly balanced flavors, the great fresh nutrition, and the hearty satisfaction of a great meal, all on our limited calorie committment. All I added was a fresh salad. Thank you fo this great recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sherrie Cumming

Cooking Level: Expert

Home Town: Fresno, California, USA

Reviewed: Nov. 17, 2011

Pretty tasty soup, and much better than the other "diet" soups. I didn't have bamboo shoots, so I replaced them with sliced water chestnusts and they give a nice crisp crunch to the soup. I also replaced the garlic, ginger, and red pepper with 2 tbsp. of garlic/ginger/pepper paste that I had in my fridge. I took another reviewers advise and used kale instead of spinach. Next time, I will add the kale at the same time as the frozen veggies, as it takes a little while to get tender. All said, it is a nice and easy soup recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Shana

Cooking Level: Expert

Living In: Williams Lake, British Columbia, Canada

Reviewed: Nov. 16, 2011

I did not care for this recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Kaitlyns Nana

Cooking Level: Intermediate

Living In: Morrow, Ohio, USA

Reviewed: Nov. 16, 2011

Love it! I used beef broth (only because I was out of chicken broth) and didn't have any bamboo shoots on hand so I omitted them. I also used canned straw mushrooms, 1 whole serrano pepper in place of the crushed red pepper, and 1 teaspoon of agave nectar in place of the fructose. Also, I didn't have any shrimp so I substituted 1 package of tofu shiritake noodles. This was so tasty on a cold, windy fall night - spicy and satisfying. I'll be making this lots, thanks for a great recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KIERSA

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Excelsior, Minnesota, USA

Reviewed: Nov. 15, 2011

Very good. Added a drizzle of sesame oil when serving. Make sure you use all of the corn starch recommended since the soup thins out when frozen veggies added later.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Gloria

Reviewed: Nov. 15, 2011

I absolutely loved this soup!!! I did lessen the amount of crushed red pepper to 1/2 tsp. but found this to be too hot for my husband. Next time I will only use 1/4 tsp. to make it mild in range. I love the idea that this is also so low in calories. Thanks, LILHEN!!!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Carole

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Dresher, Pennsylvania, USA

Reviewed: Nov. 15, 2011

As written there is just too much soy for us and we find it does not need the sweetner nor the cornstarch. Why on earth would you want to thicken this good soup....oh well..

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Oct. 28, 2011

I loved the idea and I read through the reviews and this is what I came up with: I used fresh mushrooms and I did add Sesame Seed oil once I added all veggies (I used 1/4 tsp for the half of the recipe). I did not use any cornstarch - I prefer my soups more watery. I sauteed garlic and ginger for a couple of minutes, added broth (organic, low sodium), added all other ingredients, including soy, vinegar, pepper and all the veggies (I added them all together). I also added baby baby bok choy, cut in pieces, steams and leaves together. After some time I added tofu (or shrimps - I tried both) and when it was almost done added the spinach for about 3 min... All in all - great lunch I take to work with me and pretty easy to make! Was very filling and tasty!

Was this review helpful? [ YES ]
1 user found this review helpful