Restaurant Inspired
Origin and Cultural Significance of Hot & Sour Soup
Hot and Sour Soup has deep roots in traditional Chinese cuisine, particularly from Sichuan and Beijing regions, where it has been enjoyed for centuries. Known for its balance of sour vinegar and spicy white pepper, it is considered both nourishing and medicinal in Chinese food culture. P.F. Chang’s adapted this beloved soup into a restaurant-friendly version, making it more approachable to Western palates while keeping the bold flavors intact. It has since become a go-to starter for many diners craving a warming, flavorful broth. Today, Hot & Sour Soup is a global comfort food, loved for its ability to warm the body and soul.
Unique Ingredients and Flavors
The soup’s flavor comes from a perfect balance of vinegar tang, pepper heat, and savory soy notes. Mushrooms, tofu, bamboo shoots, and eggs create a hearty texture, while sesame oil adds nuttiness. Cornstarch thickens the broth slightly, giving it a glossy consistency. Unlike sweet soups, this one leans on tang and spice for its unique punch. The result is a comforting yet invigorating bowl of soup.
P.F. Chang’s Hot & Sour Soup (Copycat Recipe) – Spicy, Tangy, and Comforting Broth with Tofu and Mushrooms
This Hot & Sour Soup copycat recipe recreates the P.F. Chang’s classic with a flavorful broth loaded with tofu, mushrooms, bamboo shoots, and a balance of vinegar and spice. Thickened slightly with cornstarch and enriched with sesame oil, it’s a restaurant-quality soup that’s quick and easy to make at home. Perfect as a starter, light meal, or warming comfort food, this dish delivers bold flavors in under 30 minutes. Serve it with scallions or crispy wonton strips for extra texture. Once you try it, you’ll see why it’s one of P.F. Chang’s most popular soups.
Ingredients
Instructions
1. Prepare the Broth
- In a large pot, bring broth to a simmer over medium heat.
2. Add Vegetables and Tofu
- Stir in mushrooms, bamboo shoots, and tofu. Simmer for 5 minutes until vegetables soften.
3. Season the Soup
- Add rice vinegar, soy sauce, chili paste, white pepper, and sesame oil. Stir to combine.
4. Thicken the Broth
- Slowly whisk in the cornstarch slurry until the broth thickens slightly.
5. Add Egg Ribbons
- Slowly drizzle beaten eggs into the soup while stirring gently to form silky ribbons.
6. Garnish and Serve
- Ladle into bowls, garnish with green onions, and serve hot.
Note
Hot Broth Warning: Soup will be very hot when served—let it cool slightly before eating.
Allergy Warning: Contains soy and eggs. Use tamari for gluten-free and omit eggs for vegan version.
For a spicier soup, increase chili paste or add Sichuan peppercorns.
