P.f. Chang's Hot and Sour Soup

tkochhar's Note:

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.)

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Serves: 4-6

Yield: 6 cups

• 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

Directions:

1. Cook chicken strips till done. Set aside.
2. Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms and chicken. Stir. Let cook for 3 minutes.
3. 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).
4. Add eggs while stirring and cook for 30 seconds or until eggs are done.
5. Turn off heat. Add vinegar and tofu, give it a quick stir. Spoon into bowls and enjoy!

Reviews

[ciaobibi49]

This is by far, the best hot and sour soup I have ever tasted! It tastes so much like P.F. Chang's version! My husband and I love it! thanks for the recipe my friend!!!!! Buon Appetitto!!!

[jdaub23]

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!

[Chef #1288614]

Followed this exactly as written and had two comments. (1) A full cup of soy sauce makes this WAY too salty -- at least if you use regular kikkoman soy sauce. (2) 6 oz of actual wood ear mushrooms is WAY too much. 3 oz is much closer. In fact, my guess is that you should use 2 Quarts of Chicken stock and then the rest of the ingredients fall into proportion.