This is homewithdogs (the original poster, I just can't seem to reset my password!). I've tried the suggestions so graciously offered in this page. Unfortunately, my soup still doesn't come close to that hearty, delicious hot and sour soup we're used to in the Bay Area. It's almost like it's a secret recipe that I can't crack the code of.

Any more recipes or cooking techniques to highlight? What am I missing, fellow Chowhounders??

Here's my dissection of the flavor-adding ingredients:
- HEAT: My only conclusion is that white pepper is the heat. Chili flakes or chili oil don't give me the flavor.
- VINEGAR: No clue here! I've tried all red wine vinegar, all white vinegar, half and half of the above, Chinese mature black vinegar....
- SALT: Soy sauce or double-dark? I could be wrong but I don't think the soy sauce does much other than offset the vinegar/heat and color the broth... ?? Without soy sauce, my soup is nearly clear.
- BROTH: chicken broth? I've given up on beef stock.
- THICKENING: cornstarch?

I'd so appreciate any more thoughts on how to make a hot and sour that tastes just like in the Chinese restaurants in the Bay Area. Thank you in advance!