PF 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.)
Ingredients
- 6 oz chicken breast cut into thin strips
- 1 qrt chicken stock
- 1 cup soy sauce low sodium
- 1 tsp white pepper
- 6 oz bamboo shoots cut into strips
- 6 oz wood ear mushrooms cut into strips
- ½ cup cornstarch
- ½ cup water
- 2 eggs beaten
- 4 oz white vinegar
- 6 oz tofu cut into strips
Instructions
- Cook chicken strips till done. Set aside.6 oz chicken breast
- Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms and chicken. Stir. Let cook for 3 minutes.1 qrt chicken stock, 1 cup soy sauce, 1 tsp white pepper, 6 oz bamboo shoots, 6 oz wood ear mushrooms
- While the stock is 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).½ cup cornstarch, ½ cup water
- Add eggs while stirring and cook for 30 seconds or until eggs are done.2 eggs
- Turn off heat. Add vinegar and tofu, give it a quick stir. Spoon into bowls and enjoy!4 oz white vinegar, 6 oz tofu
Tried this recipe?Let us know how it was!
