Reviewed: Apr. 25, 2012

This was ok...the chicken was bland and my friend didn't like the broth/egg combo..

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2 users found this review helpful

Reviewer:

AlishaL.

Cooking Level: Intermediate

Home Town: Yuma, Arizona, USA

Living In: Kaiserslautern, Rheinland-Pfalz, Germany

Reviewed: Jan. 26, 2012

Very nice dish. A little plain, but enjoyable. I might recommend increasing the amount of broth, though.

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Reviewer:

grichards

Reviewed: Jul. 26, 2011

This was a great soup!! Going to make it again and again.

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2 users found this review helpful

Reviewer:

ElanorGLF

Reviewed: May 16, 2010

This was good after a few minor adjustments. I didn't think it had a ton of flavor so I added in Siracha hot sauce. It made it very spicy but great! I also doubled the chicken broth because otherwise, I thought it didn't have enough of a soup consistency. I added some other veggies as well. After the changes, I thought it was great and will definitely make again.

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3 users found this review helpful

Reviewer:

Sweetnik32

Reviewed: Jan. 17, 2010

I did change this up quite a bit but am giving it 5 because it would be good as written. I only changed it to give it more substance for my non soup loving hubby. I browned my chicken hunks in seasame oil,black pepper, and season salt. I added snow peas and carrots to the broth and then I garnished with bean sprouts, cilantro, and red bell pepper. The only complaint I have with this soup is that it only said to slice the mushrooms when indded the stems should really have been removed. I had never had shiitake mushrooms and have since learned that the stems are tough and rubbery and I will definitely remove them the next time I make this.

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6 users found this review helpful

Reviewer:

Soup Loving Nicole

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: Feb. 11, 2009

This dish was a hit with my in-laws! I took several suggestions from other reviews. I added fresh bean sprouts, frozen petite peas, and soy sauce because I prefer hearty soups. The eggs worked very well and had the texture of tofu. Shitake mushrooms are out of season so I substituted with regular medium mushrooms. I even found premade chinese noodles and this cut the cooking time in half. My husband's grandmother asked me for the recipe and she took home a large bowl of leftovers. I will definitely make this again.

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Reviewer:

Roxy

Reviewed: Nov. 3, 2008

Me, my husband and 3 kids LOVE this soup! I have made it several times. This recipe is a keeper!

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2 users found this review helpful

Reviewer:

Muffin

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Johns Creek, Georgia, USA

Reviewed: Feb. 2, 2008

THX to you! I got 20/20 for my Cooking exam! thxthxthx :) Very tasty dish. Everyone please try this.

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Reviewer:

FrostedBunny

Reviewed: Jan. 28, 2007

I found it quite plain, and i think the chicken needed more flavour/texture. If i did it again, i would cook the chicken in a wok seperately with fresh ginger, then add it to the soup later. I would also use a couple of teaspoons of dark soya sauce as well.

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13 users found this review helpful

Reviewer:

Melanie Booth

Cooking Level: Professional

Living In: Bath, Somerset, England, U.K.

Reviewed: Aug. 12, 2006

i LOVED this! i omitted the mushrooms (don't like them) and added some black pepper to kick it up a little, but it was delicious and even my hubby, who's not much of a soup man, had two helpings. easy and fast and yummy; definite keeper.

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4 users found this review helpful