"This is my favorite hot and sour soup (better than any I've had at a Chinese restaurant.) I've never made it with meat or tofu, but I do add more vegetables and rice noodles and it's just as good (and easier too.)

I usually add a bit more vinegar and use sesame oil instead of canola to give it a bit more flavor. I've never made the homemade stock""

"This was amazing. I added an extra 1/8 cup of lemon juice (a total of 2 lemons for me) and it gave it just that extra bit of tart so it wasn't too buttery. It also took me over 20 minutes of low and then medium-low heat to get it thick enough.

I used a microplane for the zest and didn't strain it afterwards (I wanted to see if the texture really ""