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:
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!