Reviewed: Nov. 11, 2009

Good flavor, but the tapioca starch made a texture that I personally don't care for. The family liked it, but like cornstarch version better.

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14 users found this review helpful

Reviewer:

Professional Homemaker

Cooking Level: Intermediate

Living In: Fresno, California, USA

Reviewed: Dec. 11, 2009

This is a wonderful recipe!! I, too, used cornstarch, because I did not have tapioca flour on hand. This satisfied my craving. Thanks!! =-D

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25 users found this review helpful

Reviewer:

caitlinlea

Reviewed: Aug. 19, 2010

Did not have green onions on hand, grated some white onion, that's fine. Also used the corn starch, that's fine. Frankly I love this recipe. It has become one of my favorites as I always have all the ingredients on hand. (Using the above substitutes)It is quick and easy, and freezes well!

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Reviewer:

Mama Peek

Cooking Level: Intermediate

Living In: Celina, Texas, USA

Reviewed: Aug. 26, 2010

i didn't use the tapioca flour, used cornstarch instead, but it wuz still delicious. tasted just like the restaurant. i also used a drop or two of yellow food coloring to make it a little bit brighter.

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14 users found this review helpful

Reviewer:

Terence Willson

Cooking Level: Intermediate

Home Town: Fort Polk, Louisiana, USA

Living In: Pontiac, Michigan, USA

Reviewed: Oct. 2, 2010

I made the following changes: I omitted the oil and white pepper, changed the tapioca flour to potato starch and added about 1 1/2 TBSP of Better Than Broth Chicken Soup Base. It's yummier and heartier than bouillon and it chased away that "texture" I saw other reviewers commenting on. After adding that, it was PERFECT. I recommend adding it by the teaspoon to taste. Otherwise chicken bouillon would do the trick as well.

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2 users found this review helpful

Reviewer:

amys6

Reviewed: Oct. 3, 2010

Was salty, but may be because we used bullion cubes.

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3 users found this review helpful

Reviewer:

schnautz

Cooking Level: Beginning

Home Town: Evansville, Indiana, USA

Living In: Newburgh, Indiana, USA

Reviewed: Apr. 20, 2011

This was pretty close to the restaurant ones except I used cornstarch and added a little soy sauce for taste. Thanks for the recipe!

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3 users found this review helpful

Reviewer:

Amberlee

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Everett, Washington, USA

Reviewed: Apr. 27, 2011

Very good soup, I loved to ginger taste, better than restaurant I thought. I used the optional sesame oil in one bowl but didn't like it, just say'in.

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1 user found this review helpful

Reviewer:

sdbooker

Reviewed: Jun. 21, 2011

Love it!

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1 user found this review helpful

Reviewer:

Analisa

Cooking Level: Expert

Living In: Bronx, New York, USA

Reviewed: Aug. 3, 2011

This was great! The sesame oil really made it for me. Mmm. I used chicken stock instead of broth (it was what was on hand) and chives instead of green onion (also what was on hand). I also added an extra egg because I'm recovering from an operation and need extra protein. Excellent recipe! I'll definitely be eating the leftovers today.

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5 users found this review helpful