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Very good. I used an Asian green radish and instead of olive oil, I used sesame oil. Other than that, no changes. For the cabbage I used curly Chinese cabbage. The taste is delicate as Asian soup should be. I liked this a lot and will make it again. Thanks for posting!
This was very well liked. We enjoyed the authentic Asian flair to this recipe. Next time we would add more mushrooms though that would be the only change we would make. Thanks for sharing this recipe.