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I changed this recipe a little. I use low sodium beef broth and low sodium chicken broth, and a little low sodium soy sauce. I let it simmer for at least 45 mins, strain the veggies out and then let it sit until were ready for it. I put the green onion and mushrooms in each bowl, and then top with the broth. It's really good, and spot on to my local hibachi place. Using the low sodium stuff and adding more water cuts the salt by a lot. We have this several times a month now, it's a total keeper!
I would NOT recommend this recipe as is! I made it last night and could not eat, it was way too strong. As the other review said, there seemed to be too much ginger and it was also very dark. I am wondering if it is meant to call for 1 TSP of ginger rather a tablespoon? I made this soup again today, without any ginger OR beef bouillon. It came out great! I might try to make it again soon with less ginger (tsp) and adding in the beef bouillon, but it was still plenty flavorful without either!
I think with some adjustment I could get this right. My roommate and I tried it last night, and we decided after it was done that next time we definitely needed to cut back on the ginger. The soup also came out much darker than the one I'm used to at our local Japanese restaurants...