Mary KellyHave you ever craved a bowl of spicy, tangy soup that warms you up from the inside out? If you’ve visited PF Chang’s, you might remember their famous Hot and Sour Soup. I had my first taste during a celebratory dinner, and I was instantly hooked.
The flavors danced around my palate with a perfect balance of heat and sourness. This soup reminds me of cozy nights spent with friends, sharing stories and laughter over a steaming bowl.
Let’s explore this delightful dish in detail, and I’ll share everything you need to know to recreate it at home.
What is PF Chang’s Hot and Sour Soup?
PF Chang’s Hot and Sour Soup is a tantalizing blend of spices and ingredients that create a rich and flavorful broth. Typically, it contains chicken, bamboo shoots, wood ear mushrooms, and a delicate balance of vinegar and soy sauce.
What sets it apart is its unique ability to balance heat and sourness. When you take a bite, the heat from the white pepper hits first, followed by the refreshing tang of vinegar, stimulating your senses.
It’s like a warm hug for your insides. For many, it’s not just a soup; it’s comfort in a bowl.
Why You’ll Love this PF Chang’s Hot and Sour Soup
You might think, “Another soup recipe?” Well, let me tell you, this is not just any soup.
The joy lies in its versatility. You can modify it according to your preferences, making it a favorite for anyone. Plus, it’s quick to prepare.
On busy nights, when you want something hearty and easy, this soup comes to the rescue.
And let’s be honest. Who doesn’t enjoy a dish that can transport you back to a relaxing evening with friends?
You’ll also impress anyone you serve this soup to. When they take that first spoonful, the delighted expression on their face will be priceless.
The Ingredients
Before we roll up our sleeves and get cooking, let’s take a closer look at what we need. Here’s a straightforward list of ingredients for a delicious bowl of PF Chang’s Hot and Sour Soup:
- 1 quart of chicken broth
- 6 ounces chicken breast, sliced into thin strips
- 1 cup of tamari or soy sauce
- 1 teaspoon of ground white pepper
- 6 ounces of bamboo shoots, julienned (canned works well)
- 6 ounces of wood ear mushrooms, sliced thinly (or substitute with canned straw mushrooms)
- ½ cup cold water
- ½ cup cornstarch
- 2 large eggs, lightly beaten
- 4 ounces rice vinegar
- 6 ounces silken tofu, cut into strips
- 1 tablespoon sesame oil
- 1 tablespoon ginger, freshly grated
These ingredients are relatively easy to find and will provide the rich flavors and textures that define the dish.
Step by Step Instructions
Step 1: Prepare Your Broth
Start by bringing 1 quart of chicken broth to a gentle simmer in a large pot. It’s essential to let it warm up slowly to allow the flavors to develop. After all, a good broth is the foundation of all delicious soups.
Step 2: Add Chicken Strips
Once the broth is simmering, add in your sliced chicken breast. This step adds both flavor and protein to your soup. Let it cook for about 5-7 minutes or until the chicken is fully cooked. Scents will begin to fill your kitchen, and trust me, it smells fantastic.
Step 3: Introduce the Vegetables
Next, toss in the bamboo shoots and wood ear mushrooms. If you’re using canned mushrooms, make sure to drain them first. This is when your soup transforms into something hearty and indulgent.
Step 4: Season the Broth
Now, stir in the soy sauce and ground white pepper. The pepper provides the heat while the soy sauce deepens the flavor. Adjust the amount of white pepper if you want more kick—there’s no rush in this flavor journey!
Step 5: Thicken the Soup
In a separate bowl, mix the cold water with cornstarch until smooth. Slowly pour this mixture into the soup while stirring. This trick will help to thicken up the broth, giving it that silky texture everyone loves.
Step 6: Add the Eggs
It’s time for a little magic! Slowly drizzle in the beaten eggs while stirring the soup. You’ll see delicate ribbons form, adding not just texture but also visual appeal.
Step 7: Final Touches
Now, add the rice vinegar, tofu strips, sesame oil, and freshly grated ginger. Stir everything gently to combine. Taste the soup and adjust seasoning if necessary. Maybe a pinch more salt, or perhaps it needs a bit more vinegar for tang? Trust your taste buds!
Step 8: Serve Hot
Once you’re satisfied with the flavor, it’s time to ladle the soup into bowls. You may choose to garnish with sliced green onions or a sprinkle of sesame seeds for added charm.
Tips & Tricks
To ensure your Hot and Sour Soup is as fantastic as possible, here are some tips:
- Quality Broth: Use a good quality chicken broth to elevate your flavor. Homemade broth is even better!
- Soy Sauce: Tamari is gluten-free. Use it if you’re avoiding gluten.
- Protein Alternatives: If you don’t eat chicken, you can easily swap it for tofu or shrimp.
- Spicy Kick: For an extra kick, add a dash of hot sauce or chili flakes.
- Storage: Soup can become thick upon standing. Add a little water when reheating to restore its consistency.
Can I Store PF Chang’s Hot and Sour Soup?
Absolutely! This soup stores well in the fridge for up to three days. When storing, make sure to let it cool down before placing it in an airtight container. Reheat gently on the stove for the best results.
Do keep an eye on the thickness; if it’s become too thick after chilling, simply add some water or broth to loosen it.
What Can I Serve with PF Chang’s Hot and Sour Soup?
Serving up this delicious soup opens up a world of possibilities. Here are some ideas:
- Spring Rolls: Crispy and savory, they pair perfectly.
- Brown Rice: A side of rice can help soak up all the beautiful broth.
- Asian Salad: A light salad with sesame dressing adds freshness.
- Vegetable Dumplings: Soft and flavorful, it pairs well with the soup.
- Stir-Fried Vegetables: A medley of colorful veggies completes the meal.
Variations
A classic recipe is always a good starting point. Yet, let’s spice things up with some variations:
- Vegetarian Version: Skip the chicken and beef up on mushrooms and tofu. Use vegetable broth for a lighter option.
- Spicy Hot and Sour Soup: Add extra chili paste or sriracha for an impactful heat level.
- Egg Drop Variation: Increase the number of eggs for a richer texture, resembling egg drop soup.
- Noodle Bowl: Incorporate rice noodles to create a more filling meal; think of it as soup meets noodle bowl.
- Creamy Alternative: Stir in a splash of coconut milk for a creamy twist that mellows out the sourness.
P F Chang’s Hot And Sour Soup Recipe
Equipment
- Large pot
- Separate bowl
Ingredients
- 1 quart of chicken broth
- 6 ounces chicken breast sliced into thin strips
- 1 cup of tamari or soy sauce
- 1 teaspoon of ground white pepper
- 6 ounces of bamboo shoots julienned (canned works well)
- 6 ounces of wood ear mushrooms sliced thinly (or substitute with canned straw mushrooms)
- ½ cup cold water
- ½ cup cornstarch
- 2 large eggs lightly beaten
- 4 ounces rice vinegar
- 6 ounces silken tofu cut into strips
- 1 tablespoon sesame oil
- 1 tablespoon ginger freshly grated
Instructions
- Start by bringing 1 quart of chicken broth to a gentle simmer in a large pot. It’s essential to let it warm up slowly to allow the flavors to develop. After all, a good broth is the foundation of all delicious soups.
- Once the broth is simmering, add in your sliced chicken breast. This step adds both flavor and protein to your soup. Let it cook for about 5-7 minutes or until the chicken is fully cooked. Scents will begin to fill your kitchen, and trust me, it smells fantastic.
- Next, toss in the bamboo shoots and wood ear mushrooms. If you’re using canned mushrooms, make sure to drain them first. This is when your soup transforms into something hearty and indulgent.
- Now, stir in the soy sauce and ground white pepper. The pepper provides the heat while the soy sauce deepens the flavor. Adjust the amount of white pepper if you want more kick—there’s no rush in this flavor journey!
- In a separate bowl, mix the cold water with cornstarch until smooth. Slowly pour this mixture into the soup while stirring. This trick will help to thicken up the broth, giving it that silky texture everyone loves.
- It’s time for a little magic! Slowly drizzle in the beaten eggs while stirring the soup. You’ll see delicate ribbons form, adding not just texture but also visual appeal.
- Now, add the rice vinegar, tofu strips, sesame oil, and freshly grated ginger. Stir everything gently to combine. Taste the soup and adjust seasoning if necessary. Maybe a pinch more salt, or perhaps it needs a bit more vinegar for tang? Trust your taste buds!
- Once you’re satisfied with the flavor, it’s time to ladle the soup into bowls. You may choose to garnish with sliced green onions or a sprinkle of sesame seeds for added charm.
Notes
- Quality Broth: Use a good quality chicken broth to elevate your flavor. Homemade broth is even better!
- Soy Sauce: Tamari is gluten-free. Use it if you’re avoiding gluten.
- Protein Alternatives: If you don’t eat chicken, you can easily swap it for tofu or shrimp.
- Spicy Kick: For an extra kick, add a dash of hot sauce or chili flakes.
- Storage: Soup can become thick upon standing. Add a little water when reheating to restore its consistency.
Nutrition
Frequently Asked Questions
Conclusion
Getting to know PF Chang’s Hot and Sour Soup has been a delightful journey. From kitchen to table, this dish illustrates the art of balancing flavors and textures. I’ve shared my insights and tips, hoping you feel inspired to recreate this classic dish.
With each spoonful, you create not just a meal but also memories. So grab your ingredients, gather your loved ones, and let the warmth and flavors wrap around you like a cozy blanket. Happy cooking!
