I've been jonesing for some quick soup recipes during this winter season, and I found one for spicy soup dumpling that required rice vinegar. Post grocery shopping, with a big bottle of rice vinegar, I had the brilliant idea to read up a bit more on rice vinegars and I found out that the white/clear rice vinegar that I bought isn't usually used for soup. So how much of a catastrophe would it be if I use it for the soup dumpling? Are there any other white/clear rice recipes chowhounders recommend? Thanks!