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P.F. Chang's Hot and Sour Soup Recipe

Craving that perfect balance of spicy and tangy from P.F. Chang's but don't want to leave the house? This copycat recipe delivers all those bold, complex flavors right in your own kitchen! Your family will be amazed when you serve up this restaurant-quality soup on a busy weeknight.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 6 cups chicken broth
  • 8 oz boneless pork loin cut into thin strips
  • 4 oz shiitake mushrooms sliced
  • 1 block 14 oz firm tofu, drained and cubed
  • 1 can 8 oz bamboo shoots, julienned
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon chili garlic sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon white pepper
  • 3 tablespoons cornstarch mixed with 4 tablespoons water
  • 2 large eggs beaten
  • 3 green onions sliced

Method
 

  1. Bring chicken broth to a boil in a large pot over medium-high heat.
  2. Add pork strips and cook for 3-4 minutes until no longer pink.
  3. Stir in mushrooms, tofu, and bamboo shoots. Simmer for 5 minutes.
  4. Add rice vinegar, soy sauce, chili garlic sauce, sesame oil, and white pepper. Stir well to combine.
  5. Slowly pour in the cornstarch mixture while stirring constantly. Cook for 2-3 minutes until soup thickens.
  6. Reduce heat to medium-low. Slowly drizzle beaten eggs into the soup while stirring gently to create egg ribbons.
  7. Remove from heat and garnish with sliced green onions. Serve immediately.