Hot and sour soup recipes

dc,

cb wants a watered down, americanized version, like that from pf chang, a nationwide chain of mediocre chinese restaurants.

cb,

we had a thread here a couple of months ago that discussed hot and sour soup, and, if memory serves, pf chang was discussed, although i don't recall the context. did you search the boards here for hot and sour soup? did you do a google search for p.f. chang hot and sour soup. why do you want an americanized version. knowing that may allow us to help you better.

shel

I agree with the use of a good, Chinese black vinegar - which is a rice vinegar - like Chinkiang brand if you can get it. I don't think red wine vinegar has any place in a hot and sour soup recipe. If black vinegar isn't available, Eden Foods or Mitoku brown rice vinegar, both made on the island of Kyushu in Japan, make a good substitute with their own flavor profile. As far as I can tell, both are made by the same people. IMO, this is the greatest brown rice vinegar in the world ...

KYUSHU BROWN RICE VINEGAR
MAKING MITOKU BROWN RICE VINEGAR

In any case, definitely add the vinegar last, at the end of cooking, in order to maintain its flavor.

scb