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PF Chang’s Hot & Sour Soup Recipe

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4.1 from 1 review

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 8 servings

Description

This PF Chang’s Hot & Sour Soup recipe delivers a bold and tangy flavor experience with a perfect balance of spicy, sour, and savory notes. Combining traditional Asian ingredients like soy sauce, five spices, and gochujang with tender tofu and shiitake mushrooms, this soup is hearty yet light, perfect for an appetizer or light meal.

Ingredients

Soup Base

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

Vegetables & Tofu

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

Thickener

  • 2 tbsp cornstarch
  • 2 tbsp water

Egg & Flavorings

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

Instructions

  1. Prepare the Stock and Seasonings: Add the chicken stock to a large pot and heat over medium-high heat. Stir in the soy sauce, sesame oil, white pepper, salt, Chinese five spice powder, and minced ginger. Whisk the mixture together, allowing the flavors to meld by cooking for about 5 minutes.
  2. Add Spices 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 and let it simmer gently.
  3. Thicken the Soup: In a small bowl, make a cornstarch slurry by whisking together cornstarch and water until smooth. Slowly add the slurry to the simmering soup while stirring continuously. Let the soup cook for an additional 10 minutes to thicken properly.
  4. Add Eggs and Final Ingredients: Slowly pour the beaten eggs into the hot soup in a thin stream while stirring gently to create silky egg ribbons. Cook for 2 more minutes. Then stir in the mirin, chopped green onions (if using), and cubed silken tofu. Turn off the heat and cover the pot, letting the soup rest on the stovetop for 5 minutes to deepen flavors.
  5. Serve: Ladle the hot and sour soup into bowls and enjoy immediately for a comforting Asian-inspired meal or starter.

Notes

  • If you prefer a vegetarian or vegan version, substitute chicken stock with vegetable broth and omit eggs or replace with silken tofu only.
  • Adjust the heat level by reducing or increasing the amount of gochujang and chili garlic sauce according to your taste preference.
  • Make sure to stir the soup continuously while adding the cornstarch slurry to prevent lumps from forming.
  • Use fresh green onions as a garnish for added color and fresh flavor.
  • This soup reheats well but may thicken further; add a little broth or water when reheating if needed.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Asian

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