PF CHANG'S HOT AND SOUR SOUP RECIPES

P.F. CHANG'S HOT AND SOUR SOUP RECIPE - CHINESE.FOOD.COM

P.f. Chang's Hot and Sour Soup Recipe - Chinese.Food.com image

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 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

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

Steps:

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

Nutrition Facts : Calories 342.3, FatContent 10.6, SaturatedFatContent 2.9, CholesterolContent 127.4, SodiumContent 4435, CarbohydrateContent 31.4, FiberContent 1.9, SugarContent 7.1, ProteinContent 28.9

P.F. CHANG'S HOT AND SOUR SOUP RECIPE - RECIPES.NET

P.F. Chang's Hot and Sour Soup Recipe - Recipes.net image

Savor a rich bowl of soup bursting with Asian flavors! Our P.F. Chang’s Hot and Sour Soup recipe invites an Asian staple in the comforts of your own home.

Provided by Rommel

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 3

Number Of Ingredients 11

Ingredients

6 oz boneless, skinless, poached and cut into thin strips chicken breasts
5½ cups divided chicken stock
1 cup soy sauce
1 tsp ground white pepper
6 oz canned, cut into strips bamboo shoots
6 oz used dry, or any fresh or dried mushrooms, rehydrated if using dried, and cut into strips wood ear mushrooms
½ cup cornstarch
2 beaten eggs
4 oz rice vinegar
6 oz cut into cubes silken tofu
¼ cup green onions

Steps:

In a soup pot, bring 5 cups of chicken stock to a boil. Add in the soy sauce, white pepper, bamboo, mushrooms, and chicken. Stir and let it cook for 5 minutes.
In a separate bowl, combine ½ cup of chicken stock and the cornstarch to make a slurry.
Add the slurry to the saucepan a little at a time and stir until thick.
Throw in the eggs while stirring and cook for 30 seconds or until the eggs are done.
Turn off the heat. Add in the vinegar, tofu, and green onions. Stir to combine.
Ladle into bowls, serve warm, and enjoy a delicious bowl of hot and sour soup!

Nutrition Facts : Calories 479.00kcal, CarbohydrateContent 44.00g, CholesterolContent 159.00mg, FatContent 15.00g, FiberContent 2.00g, ProteinContent 39.00g, SaturatedFatContent 4.00g, ServingSize 3.00 people, SodiumContent 5,037.00mg, SugarContent 10.00g, TransFatContent 1.00g

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