PF Changs Hot & Sour Soup Recipe

Introduction

Enjoy the bold and comforting flavors of PF Chang’s Hot & Sour Soup right at home. This vibrant soup balances spicy, tangy, and savory notes with a mix of tender tofu, mushrooms, and a silky egg drop finish.

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: Add chicken stock to a large pot over medium-high heat. Stir in soy sauce, sesame oil, white pepper, salt, five spices, and minced ginger. Whisk well and cook for 5 minutes to develop the flavors.
2. Step 2: Add gochujang, chili garlic sauce, hoisin, and sliced shiitake mushrooms. Bring the mixture to a boil, then reduce heat to low.
3. Step 3: Prepare a cornstarch slurry by mixing cornstarch with water in a small bowl until smooth. Gradually whisk it into the soup and cook for 10 minutes, allowing the soup to thicken.
4. Step 4: Slowly pour the beaten eggs into the hot soup while stirring gently to create delicate egg ribbons. Cook for an additional 2 minutes, then stir in mirin, cubed silken tofu, and chopped green onions if using. Turn off the heat and cover the pot for 5 minutes to let flavors meld.
5. Step 5: Serve the hot and sour soup immediately and enjoy!

Tips & Variations

• For a vegetarian version, substitute vegetable stock for chicken stock and omit the mirin or use a vegan-friendly alternative.
• Add a splash of rice vinegar at the end for an extra tangy kick.
• Gochujang and chili garlic sauce can be adjusted to control the heat level to your preference.
• Use fresh shiitake mushrooms or substitute with cremini mushrooms if needed.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally to prevent sticking. Avoid boiling to keep the tofu and egg texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without eggs?

Yes, you can omit the eggs for a simpler soup or to accommodate dietary preferences. The soup will still be flavorful and satisfying.

What can I substitute if I don’t have mirin?

If mirin is unavailable, you can use a mix of dry sherry or white wine with a touch of sugar as a substitute to maintain the slight sweetness and depth.

PF Changs Hot & Sour Soup Recipe

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★★★★★

4.5 from 148 reviews

This PF Changs Hot & Sour Soup recipe delivers a flavorful and comforting experience with a blend of spicy, tangy, and savory notes. Featuring a combination of chicken stock, shiitake mushrooms, bamboo shoots, silken tofu, and aromatic spices, this soup is thickened with a cornstarch slurry and enriched with eggs for a silky texture. Perfect as a starter or a light meal, it’s inspired by the popular Chinese-American restaurant favorite.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Chinese-American

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 spices
• 1 tbsp minced ginger

Vegetables and Add-ins

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

Thickening and Eggs

• 2 tbsp cornstarch
• 2 tbsp water
• 2 eggs (beaten)

Flavor Enhancers

• 4 ounces mirin
• 1 tbsp gochujang
• 1 tbsp chili garlic sauce
• 1 tbsp hoisin sauce

Instructions

1. Prepare the broth: Add chicken stock to a large pot over medium-high heat. Stir in soy sauce, sesame oil, white pepper, salt, Chinese five spices, and minced ginger. Whisk to combine and let cook for 5 minutes to develop flavors.
2. Add sauces and mushrooms: Stir in gochujang, chili garlic sauce, hoisin sauce, and sliced shiitake mushrooms. Bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer.
3. Thicken the soup: In a small bowl, make a cornstarch slurry by whisking together cornstarch and water. Slowly pour the slurry into the simmering soup, stirring constantly. Continue to cook for 10 minutes until the soup thickens.
4. Incorporate eggs and final ingredients: Slowly drizzle the beaten eggs into the hot soup while stirring continuously to create silky egg ribbons. Cook for an additional 2 minutes. Stir in the mirin, chopped green onions, and cubed silken tofu. Turn off the heat and cover the pot, allowing the soup to rest for 5 minutes on the stovetop.
5. Serve: Ladle the hot and sour soup into bowls and serve immediately. Enjoy the rich flavors and satisfying texture.

Notes

• You can substitute chicken stock with vegetable stock to make this soup vegetarian-friendly.
• Adjust the amount of chili garlic sauce and gochujang to suit your preferred spice level.
• For additional protein, shredded cooked chicken can be added before serving.
• Silken tofu should be handled gently to avoid breaking apart.
• Mirin adds a subtle sweetness that balances the spiciness; if unavailable, use a small amount of sugar as a substitute.

Keywords: Hot and Sour Soup, PF Changs recipe, Chinese soup, spicy soup, tofu soup, shiitake mushrooms, comforting soup