[phatch]

I've been impressed with the Hot and Sour Soup recipe in Martin Yan's book "Martin Yan's Invitation to Chinese Cooking". We're not supposed to post copyrighted recipes, so you'll have to seek it out on your own.

This has that almost translucent dark broth; thick without crossing over into gelatinous.

I've had a few that were better, but that's probably more an artifact of excellent chicken stock, better than what I had. I do use chinese Black vinegar instead of just rice vinegar though.

It's not in the Thai style if that's what you're looking for.

Phil