Coconut-Tamari Mushroom Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 1, 2012
Yummy! Made as directed but added some fresh ginger to taste and some cubed tofu that had been marinated for about an hour in a little tamari. Served over brown rice. A very yummy, flavorful, and filling meal!
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Cooking Level: Intermediate

Home Town: Hydro, Oklahoma, USA
Living In: Vancouver, Washington, USA
Reviewed: Jan. 30, 2012
This was really good! We had it for dinner tonight along with onion pita bread triangles for dipping per the suggestion at the beginning. Even my children liked it! The only thing I changed from the original recipe was that I crumbled a sheet of sushinori (seaweed) in place of the wakame because I could not find the wakame at the two grocery stores near me. For the mushrooms, I used half baby bella and half white mushrooms. We will be having this again!
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Reviewed: May 27, 2011
Soup is my favorite food. I used 6 cups vegetable broth rather than the bouillon and added a bit of salt rather than the tamari. I used shitake and white mushrooms. This soup is quite tasty. I would like to try it with the tamari next time. I think it will add depth. Don't be afraid to try it without, though, if it's the only ingredient you're missing.
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Cooking Level: Beginning

Home Town: Great Falls, Montana, USA
Living In: St. George, Utah, USA

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Reviewed: Feb. 21, 2010
Pretty good soup and easy to make. We threw a little more coconut milk and lime juice into the mix to suit our tastes. I wonder if lemongrass would be good in this soup.
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