PF Chang’s Hot and Sour Soup Recipe

Introduction

PF Chang’s Hot and Sour Soup is a perfect harmony of spicy, tangy, and savory flavors that warms you from the inside out. This homemade version captures the essence of the restaurant favorite with fresh ingredients and simple steps. Ideal as a starter or a light meal, it’s flavorful and comforting.

Ingredients

• 32 oz chicken stock
• 1 cup soy sauce
• 2 tsp sesame oil
• 1 teaspoon white pepper
• 1 tsp salt
• 1 tsp five spices
• 1 tbsp minced ginger
• 6 ounces bamboo shoots (from can)
• 6 ounces sliced shiitake mushrooms
• 2 tbsp cornstarch
• 2 tbsp water
• 2 eggs (beaten)
• 4 ounces mirin
• 1 tbsp gochujang
• 1 tbsp chili garlic sauce
• 1 tbsp hoisin
• 6 ounces silken tofu (cut into cubes)
• Green onions (optional)

Instructions

1. Step 1: In a large pot over medium-high heat, combine the chicken stock with soy sauce, sesame oil, white pepper, salt, five spices, and minced ginger. Whisk the mixture well and cook for about 5 minutes.
2. Step 2: Add the gochujang, chili garlic sauce, hoisin, and sliced shiitake mushrooms to the pot. Bring the soup to a boil, then reduce the heat to low.
3. Step 3: In a small bowl, make a cornstarch slurry by whisking together the cornstarch and water. Stir this slurry into the soup and let it cook for 10 minutes to thicken slightly.
4. Step 4: Slowly pour the beaten eggs into the hot soup in a thin stream while stirring gently. Cook the soup for an additional 2 minutes to allow the eggs to set.
5. Step 5: Stir in the mirin, chopped green onions if using, silken tofu cubes, and then turn off the heat. Cover the pot and let the soup sit for 5 minutes before serving.
6. Step 6: Serve hot and enjoy the vibrant flavors of your homemade hot and sour soup!

Tips & Variations

• For a vegetarian version, substitute vegetable stock for chicken stock and omit the eggs if desired.
• If you prefer a thicker soup, add a bit more cornstarch slurry gradually until you reach your desired consistency.
• Adjust the spiciness by increasing or reducing the gochujang and chili garlic sauce to taste.
• Fresh shiitake mushrooms can be used in place of canned for a more robust mushroom flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently on the stove over medium heat, stirring occasionally. Avoid boiling to keep the tofu intact and the egg ribbons tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup gluten-free?

Yes, by using gluten-free soy sauce or tamari and ensuring all other sauces are gluten-free, you can enjoy this soup without gluten.

What can I use instead of mirin?

If you don’t have mirin, you can substitute with a mixture of dry white wine and a touch of sugar or honey to mimic its sweetness and flavor.

PF Chang’s Hot and Sour Soup Recipe

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★★★★★

4.8 from 112 reviews

This PF Changs Hot and Sour Soup is a flavorful and comforting Asian-inspired recipe combining a rich chicken stock base with classic seasonings like soy sauce, sesame oil, and Chinese five-spice. Enhanced with shiitake mushrooms, bamboo shoots, silken tofu, and a hint of heat from gochujang and chili garlic sauce, this soup delivers a perfect balance of spicy, sour, and umami flavors. The addition of beaten eggs creates silky ribbons for a traditional texture, making it a satisfying and warming dish perfect for any occasion.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Soup Base

• 32 oz chicken stock
• 1 cup soy sauce
• 2 tsp sesame oil
• 1 teaspoon white pepper
• 1 tsp salt
• 1 tsp Chinese five spice
• 1 tbsp minced ginger

Vegetables and Tofu

• 6 ounces bamboo shoots (from can)
• 6 ounces sliced shiitake mushrooms
• 6 ounces silken tofu (cut into cubes)
• Green onions (optional, for garnish)

Thickening and Flavor Enhancers

• 2 tbsp cornstarch
• 2 tbsp water
• 2 eggs (beaten)
• 4 ounces mirin
• 1 tbsp gochujang
• 1 tbsp chili garlic sauce
• 1 tbsp hoisin sauce

Instructions

1. Prepare the soup base: In a large pot over medium-high heat, add the chicken stock. Combine the soy sauce, sesame oil, white pepper, salt, Chinese five spice, and minced ginger. Whisk everything together and cook for about 5 minutes to let the flavors infuse.
2. Add sauces and mushrooms: Stir in the gochujang, chili garlic sauce, hoisin sauce, and sliced shiitake mushrooms. Bring the soup to a boil, then reduce the heat to low to maintain a gentle simmer.
3. Thicken the soup: Prepare a cornstarch slurry by mixing the cornstarch with water in a small bowl until smooth. Gradually add this slurry to the simmering soup while stirring. Continue cooking the soup for 10 minutes, allowing it to thicken properly.
4. Create egg ribbons: Slowly drizzle the beaten eggs into the hot soup while continuously stirring to create silky egg ribbons. Cook for an additional 2 minutes to set the eggs.
5. Finish and rest the soup: Stir in the mirin, silken tofu cubes, and chopped green onions if using. Turn off the heat and cover the pot. Let the soup sit on the stovetop for 5 minutes to let all flavors meld.
6. Serve: Ladle the hot and sour soup into bowls. Enjoy immediately while warm.

Notes

• The soup can be made vegetarian by substituting vegetable stock and omitting the mirin or replacing it with a vegetarian-friendly alternative.
• Adjust the level of spiciness by modifying the amount of gochujang and chili garlic sauce according to your preference.
• For a gluten-free version, use tamari instead of soy sauce and ensure all condiments are gluten-free.
• Fresh green onions add a nice garnish and additional freshness but can be omitted if desired.
• Be careful when adding the beaten eggs: pour slowly while stirring gently to achieve the characteristic egg ribbons.

Keywords: Hot and Sour Soup, PF Changs Soup, Asian Soup, Chicken Stock Soup, Spicy Soup, Tofu Soup, Shiitake Mushroom Soup