P.f. Chang's Hot and Sour Soup

"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.)"
 
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P.f. Chang's Hot and Sour Soup created by t jonesy
Ready In:
25mins
Ingredients:
11
Yields:
6 cups
Serves:
4-6
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ingredients

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directions

  • 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!

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  1. suestew89
    Made this today and it was WONDERFUL! I agree with only using 3/4 of the "slurry". I added a little too much but it still tasted delicious. I'm not a gifted cook so if I can make it, anyone can. I would suggest having everything cut and measured before beginning because once the stock is boiling, it goes quickly. I couldn't find the suggested mushrooms in 3 different stores, so I substituted oyster mushrooms and it worked fine. Thanks for this!!!
     
  2. Kathy H.
    I just made this and it was amazing! For the vinegar I switched it up at did half white vinegar and half black chinese vinegar. I added a pinch of hot pepper flakes. I used the stated amount of soy sauce, but used half the amount as regular soy cause and the other half was dark soy cause. I had two bowls and thought it was a little too strong (probably from the dark soy sauce) so I toned it down with about 1/2 cup water and I'd say it is pretty much perfect for my tastes. Thank you for posting!
     
  3. Late Night Gourmet
    Amazing...this is how I think all hot and sour soups should taste! But, as with many people who love a recipe, I made a few small changes:<br/><br/>1) I added a teaspoon of red pepper seeds (to increase the "Hot").<br/>2) I used rice vinegar in place of white vinegar (to increase the "Sour").<br/>3) I added a tablespoon of chives (I like them in Hot and Sour soups, but I don't think they dramatically change the flavor).<br/>4) I also added 6 ounces of bean sprouts (to counterbalance the pepper seeds and vinegar, and to increase the volume of this excellent soup).<br/>5) I used 4 egg whites instead of 2 full eggs. This cuts about 15 calories a serving out with no change in the flavor. To be honest, I mainly did this because I had too many eggs approaching the throw-them-out date, so I had eggs to spare. :)
     
  4. Late Night Gourmet
    Amazing...this is how I think all hot and sour soups should taste! But, as with many people who love a recipe, I made a few small changes:<br/><br/>1) I added a teaspoon of red pepper seeds (to increase the "Hot").<br/>2) I used rice vinegar in place of white vinegar (to increase the "Sour").<br/>3) I added a tablespoon of chives (I like them in Hot and Sour soups, but I don't think they dramatically change the flavor).<br/>4) I also added 6 ounces of bean sprouts (to counterbalance the pepper seeds and vinegar, and to increase the volume of this excellent soup).<br/>5) I used 4 egg whites instead of 2 full eggs. This cuts about 15 calories a serving out with no change in the flavor. To be honest, I mainly did this because I had too many eggs approaching the throw-them-out date, so I had eggs to spare. :)
     
  5. Queen Roachie
    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.
     

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