Dan Abel wrote:
>
> I thought the key was toasted sesame oil.

I don't know of any Chinese restaurant soup that contains toasted
sesame oil, not in the US, and I've eaten my way through every
Chinatown in the US, and Canada. And I doubt any of those soups are
eaten in China, I doubt any dishes on a menu of a US Chinese
restaurant is eaten in China, they're all Americanized concoctions.
I'm not so sure the Chinese people use toasted sesame seed oil in
their own cousine.

Sheldon