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This is certainly different and milder than hot and sour soups I have had in restaurants, but it is delicious and healthier. I did add a little heat to the soup; but otherwise tried to stay with the recipe instructions other than a few exceptions. I did not have any black fungus, but used mushrooms instead and I used straight chicken broth - no water (other than the 1/3 cup that I mixed with the cornstarch as a thickener). The sesame oil adds such a nice flavor to the soup. Will definitely make again. Made for Fall PAC, 2012.
Hello RuPei,I was looking forward to making your recipe, especially since you said it had a more authentic Taiwanese taste, compared to H&S soups made/eaten in the USA. I tried to follow your ingredients as best I could, but did vary it somewhat (sorry to say); Shitaki Dry Mushrooms, Wonton Soup Powder and Deluted Red Vinegar. The red vinegar I am sure would change the taste somewhat... but that is what I already had. The taste was very good, but not overpowering with vinegar and hot spicy flavors so often found in soups here. And the white pepper was a little strong for my taste. When I make this soup with my ingredients, I sometimes tone down the flavors (not spicy hot or not a lot of red vinegar) and I believe the soup is then called Shanghai Soup. You recipe was very good and since I am single, I have a lot of soup to eat in the next day or two or three LOL. Thanks for sharing you recipe with all of us<br/>Sy