I love this soup. I think it will become a lunchtime staple for me and it's so low calorie! I started out using some of the adaptations suggested in the reviews, mainly cutting down the amount of vinegar. I am not a vinegar lover, and I used cider vinegar because it is all I had. Originally I used 1 tbsp. of soy sauce and 1 tbsp of cider vinegar. I later added the extra tbsp. of soy because it needed it. The soup was very salty, so I added another 3/4 cup of water. It was still very salty so I added more cider vinegar until I felt it tasted very good. If you don't want the soup to be overly salty DON'T BE AFRAID OF VINEGAR. The vinegar helps cut through the saltiness of the bouillion and soy sauce and I thought the cider vinegar added a nice balance to the soup. I ended up using 2 1/2 tbsp of cider vinegar to balance out the other flavors in the soup, almost as much as the recipe originally called for. I think the other 1/2 tbsp. would have added, I just don't like vinegar. As a finishing touch I also added a pinch of ginger.
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I love this soup. I think it will become a lunchtime staple for me and it's so low calorie! I...