I didn't follow this recipe exactly, but because what I made came out FANTASTIC I thought I would share :) I made half a batch and cut the cornstarch down by half (again), which I thought give it a great texture. The market didn't have a can of bamboo shoots, so I used a can of chop suey vegetables (which contains bamboo as well as sprouts and some other things) - I highly recommend that. There are several frozen stir-fry veggie mixes available, but I chose the Bird's Eye snap pea mix and it gave the soup a tiny bit of sweetness. Instead of fructose, I used two packets of Truvia. It doesn't sound like it would make a difference, but it was exactly right (I taste-tested before adding, after adding 1 packet, and after adding the second). I also followed some other reviewers' advice and left out the spinach - I didn't think it was missing anything. I used tofu instead of shrimp just because I was hoping to have leftovers around for the week; i used half of the package, and probably should have used less, but it went well. Finally, I forgot to halve the crushed red pepper so it was quite zingy. But I loved this soup the way I made it. I shouldn't have cut it in half though - my husband loved it too and it's all gone now!
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I didn't follow this recipe exactly, but because what I made came out FANTASTIC I thought I...