This is an easy recipe with the flexibility to use whatever vegetables you have on hand. The stock of ginger, garlic and soy sauce adds an Asian note.
This soup is awesome. My kids asked me to make it the very next day....So we ended up having it two days in a row. The second day we added water chestnuts and bamboo shoots. I added more garlic, scallions, & mushrooms than the original recipe called for because we like a chunky soup. I omitted the carrots. This tastes just like the soup at our favorite (upscale) restaurant. Thanks for sharing!! - 13 Jan 2010 (Review from Allrecipes USA and Canada)
First, I doubled the recipe as I had to feed four, and my DH loves his Asian food, so I figured he'd eat more than 1 bowl. I served it as an appetizer before a ginger-garlic stir-fry. I did add extra ginger and garlic (as we like it) and only 1 cubed chicken breast, which was quite enough chicken. I also added diced potato to chunk it up since I didn't have the mushrooms or snow peas. I wish I did, it would have really added to the soup! Will try some kale in it next time, too. DH said it was fantastic, better than what our 3 local Japanese steakhouse and our sushi bars serve. He said I have to make it again - often. He also said it was his new favorite soup! - 05 Jul 2010 (Review from Allrecipes USA and Canada)
This is a nice and light soup I did add some bean sprouts and shredded carrots. - 25 Sep 2011 (Review from Allrecipes USA and Canada)