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!

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

Reviewer:

NDG1974

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!

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

Reviewer:

mobilemom

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.

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

Reviewer:

Sagemoon

Cooking Level: Beginning

Home Town: Great Falls, Montana, USA

Living In: St. George, Utah, USA

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.

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