PF Changs Hot & Sour Soup Recipe

Introduction

This homemade version of PF Chang’s Hot & Sour Soup delivers the perfect balance of spicy, tangy, and savory flavors. It’s a comforting bowl packed with tender tofu, shiitake mushrooms, and a rich broth infused with aromatic spices. Perfect as an appetizer or light meal.

Ingredients

• 32 oz chicken stock
• 1 cup soy sauce
• 2 tsp sesame oil
• 1 teaspoon white pepper
• 1 tsp salt
• 1 tsp five spices
• 1 tbsp minced ginger
• 6 ounces bamboo shoots (from can)
• 6 ounces sliced shiitake mushrooms
• 2 tbsp cornstarch
• 2 tbsp water
• 2 eggs (beaten)
• 4 ounces mirin
• 1 tbsp gochujang
• 1 tbsp chili garlic sauce
• 1 tbsp hoisin sauce
• 6 ounces silken tofu (cut into cubes)
• Green onions (optional)

Instructions

1. Step 1: In a large pot over medium-high heat, add the chicken stock. Whisk in the soy sauce, sesame oil, white pepper, salt, five spices, and minced ginger. Let the mixture cook for 5 minutes to blend the flavors.
2. Step 2: Add the gochujang, chili garlic sauce, hoisin sauce, shiitake mushrooms, and bamboo shoots. Bring the soup to a boil, then reduce the heat to low.
3. Step 3: In a small bowl, combine the cornstarch with water and whisk until smooth to create a slurry. Stir this into the soup and let it cook for 10 minutes to thicken.
4. Step 4: Slowly pour the beaten eggs into the hot soup while stirring gently. Cook for an additional 2 minutes, then stir in the mirin, silken tofu cubes, and chopped green onions if using. Turn off the heat and cover the pot, letting the soup sit for 5 minutes.
5. Step 5: Serve the hot and sour soup in bowls and enjoy immediately.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken stock and use tamari instead of soy sauce if gluten-free.
• Add a splash of rice vinegar for extra tanginess if desired.
• Adjust the level of spiciness by increasing or reducing the amount of gochujang and chili garlic sauce.
• Use fresh shiitake mushrooms if available for a richer flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. Avoid boiling again to prevent the tofu from breaking down too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup gluten-free?

Yes, use a gluten-free soy sauce alternative like tamari, and double-check that chili and hoisin sauces are gluten-free or find suitable replacements.

What can I substitute for silken tofu?

Soft or medium tofu can be used if silken tofu is unavailable, though the texture will be slightly firmer. Handle gently to avoid crumbling.

PF Changs Hot & Sour Soup Recipe

Print Recipe

★★★★★

4.7 from 111 reviews

This recipe replicates the popular PF Chang’s Hot & Sour Soup, delivering a perfect balance of savory, spicy, and tangy flavors. Combining tender tofu, shiitake mushrooms, bamboo shoots, and a flavorful broth infused with traditional Chinese five-spice and chili sauces, this soup offers a deliciously comforting and authentic Asian dining experience that you can easily make at home.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Broth and Base

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

Vegetables and Mushrooms

• 6 ounces bamboo shoots (from can)
• 6 ounces sliced shiitake mushrooms

Thickening and Eggs

• 2 tbsp cornstarch
• 2 tbsp water
• 2 eggs (beaten)

Flavor Enhancers

• 4 ounces mirin
• 1 tbsp gochujang
• 1 tbsp chili garlic sauce
• 1 tbsp hoisin sauce

Final Ingredients

• 6 ounces silken tofu (cut into cubes)
• Green onions (optional, chopped for garnish)

Instructions

1. Prepare the broth: In a large pot over medium-high heat, combine chicken stock, soy sauce, sesame oil, white pepper, salt, Chinese five spice, and minced ginger. Whisk together and bring the mixture to a simmer, cooking for about 5 minutes to allow the flavors to meld.
2. Add flavor and mushrooms: Stir in the gochujang, chili garlic sauce, hoisin sauce, and sliced shiitake mushrooms. Increase heat briefly to bring the soup to a boil, then reduce heat to low to maintain a gentle simmer.
3. Thicken the soup: In a small bowl, make a cornstarch slurry by whisking together the cornstarch and water until smooth. Gradually add the slurry to the simmering soup while stirring continuously. Let the soup cook for 10 minutes to thicken slightly.
4. Add eggs and tofu: Slowly pour the beaten eggs into the hot soup while stirring gently to form silky ribbons. Cook for an additional 2 minutes. Then, stir in the mirin, cubed silken tofu, and chopped green onions if using. Turn off the heat and cover the pot, letting the soup rest on the stovetop for 5 minutes to meld the flavors.
5. Serve: Ladle the hot and sour soup into bowls and enjoy immediately, garnished with additional green onions if desired.

Notes

• For a vegetarian version, substitute vegetable stock and use tamari instead of soy sauce to keep it gluten-free.
• Adjust the level of spiciness by modifying the amount of gochujang and chili garlic sauce according to your heat preference.
• Silken tofu is preferred for a smooth texture; handle gently to avoid breaking it up too much in the soup.
• Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently to prevent tofu from breaking down.
• Adding fresh lime juice before serving can enhance the sour notes if desired.

Keywords: PF Changs, Hot and Sour Soup, Chinese soup, Asian soup recipe, spicy soup, tofu soup, shiitake mushrooms, easy soup recipe