Prep 15 mins
Cook 10 mins
This recipe in no way should be credited to me. I found it off the internet years ago, and noticed this exact recipe wasn't on RecipeZaar yet... so here it is. =) This is the closest tasting recipe I've found to the Hot and Sour Soup that is served at P.F. Chang's. If you love that restaurant as much as I do, give this a shot. You won't be disappointed! (This approximately yields the "bowl" size from the restaurant.)
- 6 ounces chicken breasts, cut into thin strips
- 1 quart chicken stock
- 1 cup soy sauce
- 1 teaspoon white pepper
- 6 ounces bamboo shoots, cut into strips (canned is perfect)
- 6 ounces wood ear mushrooms, cut into strips (or canned straw mushrooms, if woodear can't be found)
- 1⁄2 cup cornstarch
- 1⁄2 cup water
- 2 eggs, beaten
- 4 ounces white vinegar
- 6 ounces silken tofu, cut into strips
- Cook chicken strips till done. Set aside.
- Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms and chicken. Stir. Let cook for 3 minutes.
- While cooking, in separate bowl combine cornstarch and water to make slurry. Add slurry a little at a time and stir until thick (all slurry may not be necessary, so add as much as necessary for desired thickness - I used about 3/4 of slurry).
- Add eggs while stirring and cook for 30 seconds or until eggs are done.
- Turn off heat. Add vinegar and tofu, give it a quick stir. Spoon into bowls and enjoy!
I too used a little less soy sauce and added scallions. I LOVE hot and soup soup and cannot believe that this is the first time I am making it! This really is a great recipe. I couldn't find wood ear mushrooms so I used Shiitake and I really enjoyed them. Thank you very much for posting this recipe!
Soup was pretty good but I thought the vinegar was a bit overpowering. I think I'll use rice vinegar next time I make it.
thanks for posting!
I've never been to pf chang's, so I can't rate how this compares. I chose this because I had all the ingredients with no trip to the store where all the crazies are buying milk, bread, and eggs (snow predicted tonight). I used dried shitake and used the water from reconstituting in the soup. This makes a ton of soup, so be prepared for leftovers. I felt like this was missing something, but I can't figure out what. I added some ginger and some hot chili oil. My other change was to thicken with guar rather than corn starch to cut back on carbs. Thanks for sharing. I'll try this one again.