We all tend to grab a bowl of soup for comfort, especially during the cold season. This hot and sour soup is the perfect recipe for that. A dish with many names, this Southeast Asian staple is known for its thick broth that’s flavored with vinegar and seasoned with pepper. You can mostly find this as a starter in Chinese restaurants, and one of the most beloved variations come from P.F. Chang’s. They specialize in hand-crafting meats and vegetables and turning them into a variety of Asian dishes. For this recipe, we recreated P.F. Chang’s Hot and Sour Soup, bringing a hearty dish to your dinner table.
What makes a soup hot and sour? We won’t have you boiling this soup until it’s piping hot. In fact, white pepper packs a light punch, adding milder heat in the soup. Vinegar gives a sour punch into our dish, while wood ear mushrooms and bamboo shoots give it a subtle flavor. The mushrooms and bamboo shoots also have a soft yet crunchy texture which is a great addition into the dish. They’re well-known ingredients for Asian cuisine so having them for this Chinese-inspired recipe is a must. The eggs create what we call egg ribbons. They’re the white strands you see floating around in the soup. Apart from giving the dish an amazing flavor, it also builds personality and vibrancy.
You can always make this soup ahead of time. To find out more about how to store this hot and sour soup for make-ahead or leftovers, head right into our CAQ section down below! If you enjoyed making this recipe, you can try other copycat P.F. Chang’s recipes like our Copycat P.F. Chang’s Garlic Noodles with Shrimp for another go-to Asian meal. So, let’s head right into the kitchen and make a flavorful bowl of soup!
How To Make P.F. Chang's Hot and Sour Soup
A hearty bowl with a warm broth, delightful strips of mushroom, and silky tofu to make a flavorful fish. You’ll instantly fall in love with this hot and sour soup recipe plus its quick and easy to make!
Ingredients
- 6 oz chicken breasts, boneless, skinless, poached and cut into thin strips
- 5½ cups chicken stock, divided
- 1 cup soy sauce
- 1 tsp ground white pepper
- 6 oz bamboo shoots, canned, cut into strips
- 6 oz wood ear mushrooms, used dry, or any fresh or dried mushrooms, rehydrated if using dried, and cut into strips
- ½ cup cornstarch
- 2 eggs, beaten
- 4 oz rice vinegar
- 6 oz silken tofu, cut into cubes
- ¼ cup green onions
Instructions
- In a soup pot, bring 5 cups of chicken stock to a boil. Add in the soy sauce, white pepper, bamboo, mushrooms, and chicken. Stir and let it cook for 5 minutes.
- In a separate bowl, combine ½ cup of chicken stock and the cornstarch to make a slurry.
- Add the slurry to the saucepan a little at a time and stir until thick.
- Throw in the eggs while stirring and cook for 30 seconds or until the eggs are done.
- Turn off the heat. Add in the vinegar, tofu, and green onions. Stir to combine.
- Ladle into bowls, serve warm, and enjoy a delicious bowl of hot and sour soup!
Nutrition
- Sugar: 10g
- :
- Calcium: 84mg
- Calories: 479kcal
- Carbohydrates: 44g
- Cholesterol: 159mg
- Fat: 15g
- Fiber: 2g
- Iron: 5mg
- Potassium: 964mg
- Protein: 39g
- Saturated Fat: 4g
- Sodium: 5037mg
- Trans Fat: 1g
- Vitamin A: 309IU
- Vitamin C: 3mg
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Commonly Asked Questions
How does white pepper differ from black pepper?
Though white and black pepper came from the same peppercorn plant, it’s how they’re picked and process that changes everything. Black peppercorns are naturally sun-dried while white peppercorns have their outer layer removed before or after drying, leaving the white seed. Black pepper packs a bold and stronger flavor as compared to white pepper. You can use black pepper as a substitute but use half of the white pepper measurement unless you want it spicier.
Can I make this completely vegan-friendly?
Definitely! You can substitute chicken stock with either vegetable stock or mushroom stock. Having the tofu in itself can replace the chicken breasts without compromising texture.
How can I store my hot and sour soup?
Place it in an air-tight container once it cools and store them in the fridge. That would last 2 to 3 days while storing them in the freezer add weeks to its lifeline. Reheat them in a saucepan under medium heat, stirring occasionally until hot, and it’ll still taste like freshly made soup. You can also reheat it in an instant pot using the “Keep Warm” feature to gradually warm it up.
Conclusion
This recipe brings P.F. Chang’s Hot and Sour soup into your table. It’s a bowl bursting with flavors that would excite your taste buds. The white pepper adds a delightful heat as the vinegar gives delicious sour notes. As the mushrooms and bamboo shoots make a great texture, so do the moist and tender chicken breasts. You can easily slurp the broth out of the bowl! This recipe recreates a traditional Asian dish that your family will surely love.Have your own special recipe to share? Submit Your Recipe Today!
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