Detailed Instructions: Given the background description of some cooking related query, summarize the question into a title
Problem:I made a hot-and-sour soup based on an online recipe, omitting the pork, sugar and dried lilly buds.The major flavoring components were:1tsp White pepper (I used a supermarket-grade pre-ground variety)2tblsp premium brand red wine vinegar1tblsp good soy sauce1tsp Sesame oil1tsp Salt Small package (3oz) assorted dried and reconstituted wild mushrooms4c Chicken stock as the baseI also added a tablespoon of Asian chili-garlic paste for extra heat.The color was pale clear, not the rich brown or reddish-orange I'm used to at Asian restaurants. It smelled terrible - a definite barnyard odor once the white pepper was added. The taste was off as well - instead of a pleasing tangy heat, it was vinegary in an unpleasant way without being tangy, and not particularly hot despite some extra white pepper and chili-garlic paste. While I can fix the heat (more chili paste!), I'm not certain how to fix the sour, the color or the aroma.(Note: I cannot add sugar or solid meat to this dish for medical reasons. Sugar substitute should be OK, if that will really fix it.)
Solution:
How to make a restaurant style meatless Hot and Sour Soup