Hot and Sour Soup
This Hot and Sour Soup Recipe is deliciously savory and flavorful. Made with chicken, tofu, mushrooms and more, this is the best P.F. Chang's copycat soup out there.
Servings: 8 servings
Calories: 158kcal
Ingredients
- 8 ounces boneless skinless chicken breast
- 4 cups water
- 64 ounces 2 32 ounce boxes low sodium chicken stock, divided
- ⅔ cup soy sauce
- 3 tablespoons dark soy sauce
- ¼ cup white vinegar
- ½ teaspoon white pepper or to taste
- 7 ounces firm tofu diced
- 8 ounces bamboo shoots drained and thinly sliced*
- 4 ounces baby bella mushroom thinly sliced
- 1 teaspoon sesame oil
- 6 tablespoons cornstarch
- 2 large eggs beaten
Instructions
- Cut the chicken into 1/8th inch strips, in a large stockpot, boil them in 4 cups of water for 3 minutes until cooked, drain, rinse, and set aside.
- Rinse the pot out, place it over medium heat and add the chicken stock, reserving ¾ cup. Add the soy sauce, dark soy, white vinegar, white pepper, tofu, bamboo shoots, mushrooms, sesame oil, and the cooked chicken.
- Stir to combine, bring to a simmer, stirring occasionally.
- While you are waiting for the soup to come to a simmer, stir the cornstarch with the reserved ¾ cup of chicken stock in a small bowl until fully combined with no lumps.
- When the soup comes to a simmer, slowly stream in the cornstarch mixture while stirring the pot. Make sure no cornstarch gets stuck on the bottom of the pot. Continue to cook until the soup has thickened, about 3 minutes.
- Use a ladle to add the eggs. We are going to stir the soup, then toss some of the beaten egg into the soup with the ladle, then again stir the egg in through the soup. Do this in about 6 batches. This will make the egg ribbon effect. Taste, adjust seasoning if needed, and serve with a garnish of scallions.
Notes
- Be sure to use low sodium chicken stock because it'll be too salty if you use traditional chicken stock.
- You can freeze soup, see my tips above.
- Using white pepper really brings the specific flavor expected with this soup, so do your best to use it.
- If you want a thicker soup, you can thicken it using my suggestion above.
- Feel free to make this soup ahead of time. All you'll have to do is reheat it.
- Try to use bamboo shoots that are super thinly sliced, into about 1/8" sticks. Regular shoots can be cut into thin sticks, or you can leave them thicker.
- We like both dark and regular soy sauce, but if you cannot find dark soy sauce, you can use more regular soy sauce in its place. The dark soy sauce has a richer flavor than regular soy and gives the soup its dark color, so that's why we use it as well.
- Make sure you are using FIRM tofu with this, look at the packaging.
Nutrition
Calories: 158kcal | Carbohydrates: 12g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 1423mg | Potassium: 464mg | Fiber: 1g | Sugar: 2g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg