Hot and Sour Soup from P.F. Chang's features a savory blend of tofu, shiitake mushrooms, bamboo shoots, and egg ribbons in a tangy, spicy broth, garnished with green onions, delivering a harmonious mix of bold flavors and satisfying textures.
Equipments
- Large pot
- Ladle
- Knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Strainer (optional)
Ingredients
- 6 cups chicken broth
- 1 cup shiitake mushrooms, sliced
- 1 cup bamboo shoots, julienned
- 8 oz (225g) extra-firm tofu, cubed
- 2 large eggs
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon chili garlic sauce
- 1 teaspoon ground white pepper
- 1/2 teaspoon sugar
- 2 green onions, sliced
To achieve the authentic flavor of Hot and Sour Soup from P.F. Chang's, use extra-firm tofu to maintain a firm texture that won't break apart during cooking. Shiitake mushrooms and bamboo shoots should be sliced thinly or julienned for even cooking and a balanced mouthfeel. The combination of rice vinegar and chili garlic sauce is crucial to create the soup's signature tangy and spicy profile. Cornstarch mixed with water enables the broth to thicken perfectly, providing the desired consistency without clumps. Your careful attention to these ingredients ensures you can replicate the bold, satisfying taste found in P.F. Chang's Hot and Sour Soup copycat menu.
Instructions
- Instructions:
- In a large pot, bring chicken broth to a boil over medium-high heat.
- Add sliced shiitake mushrooms and julienned bamboo shoots to the pot.
- Simmer for 3-4 minutes until vegetables soften.
- Add cubed tofu to the pot and stir gently.
- In a mixing bowl, whisk eggs until smooth.
- In a small bowl, mix cornstarch and water to create a slurry.
- Add soy sauce, rice vinegar, chili garlic sauce, ground white pepper, and sugar to the pot; stir to combine.
- Slowly pour the egg in a thin stream into the simmering soup while stirring gently to form egg ribbons.
- Stir the cornstarch slurry into the soup and cook until slightly thickened, about 2-3 minutes.
- Taste and adjust seasoning if needed.
- Ladle soup into bowls and garnish with sliced green onions.
- Serve hot.
Substitution
Hot and Sour Soup from P.F. Chang's replicates the iconic tangy and spicy flavors with simple ingredients and straightforward techniques. If you don't have shiitake mushrooms, cremini or button mushrooms can be used as a substitute, though the flavor will be milder. Extra-firm tofu is recommended for maintaining texture, but firm tofu will also work in lieu of it. When adjusting the level of spice, you can decrease or increase the chili garlic sauce according to your taste preferences. Your broth can be made with vegetable stock instead of chicken broth to create a vegetarian version without compromising the depth of flavor.
Tips
Ensure that the chicken broth reaches a full boil before adding the mushrooms and bamboo shoots to allow them to cook evenly and release their flavors. When adding the cubed tofu, stir gently to prevent breaking the delicate pieces, maintaining their texture in the soup. Whisk the eggs thoroughly before slowly pouring them into the soup in a thin stream, stirring gently to create perfect egg ribbons without clumping. Use the cornstarch slurry to thicken the broth gradually, and taste to adjust soy sauce or vinegar levels, as your preference may vary in spice and tanginess.
Nutritions
Hot and Sour Soup from P.F. Chang's provides a balanced source of protein and fiber thanks to the extra-firm tofu and shiitake mushrooms. The bamboo shoots add low-calorie crunch while the chicken broth bases the soup in a hydrating and nutrient-rich liquid. Key ingredients like soy sauce and rice vinegar contribute antioxidants and trace minerals which support overall wellness. Your meal delivers essential amino acids and vitamins, making it a wholesome option for a nutritious dining experience.
Storage
Store your Hot and Sour Soup in an airtight container and refrigerate for up to 3-4 days to maintain its bold flavors and texture. When reheating, warm it gently on the stovetop to preserve the delicate egg ribbons and tofu consistency. Avoid freezing, as the tofu and egg can become watery and alter the soup's texture.
Variation or Alternatives
You can substitute chicken broth with vegetable broth to make this Hot and Sour Soup vegetarian-friendly without compromising flavor. Replacing shiitake mushrooms with oyster mushrooms offers a different texture that complements the soup's bold taste. For a spicier option, increase the chili garlic sauce or add fresh chopped red chilies. To enrich the soup's depth, consider simmering the broth with a piece of ginger or a star anise pod before adding the vegetables.
Allergies
Hot and Sour Soup contains soy products like tofu and soy sauce, which are common allergens that may cause reactions in individuals with soy allergies. Eggs present in the soup can trigger egg allergies, and some people might be sensitive to mushrooms, such as shiitake mushrooms. Your best course of action is to carefully check these ingredients if you have known allergies or sensitivities before consuming.
Why this recipe?
Hot and Sour Soup from P.F. Chang's offers a perfect balance of spicy heat and tangy flavors, enriched with fresh ingredients like mushrooms, tofu, and bamboo shoots that create a satisfying texture. The soup's bold taste profile appeals to those who crave a complex, aromatic experience that warms the palate. Making a copycat version at home lets Your customize the spice level and ingredient freshness while enjoying a healthier, cost-effective alternative. This makes it not only a delicious choice but also a rewarding culinary project for any food enthusiast.