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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.

Ingredients

Scale

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

Find it online: https://recipeswithmia.com/pf-changs-hot-and-sour-soup-recipe/