Craving that fiery, tangy goodness of P.F. Chang's Hot and Sour Soup but don't want to trek to the restaurant? Good news! This homemade version captures all the deliciousness – the perfect balance of spicy, sour, and savory – with surprisingly simple ingredients and steps. This recipe is perfect for a quick weeknight dinner, a light lunch, or even a sophisticated appetizer. Get ready to experience the magic of homemade deliciousness! This easy recipe is perfect for those seeking healthy meals and quick dinner ideas.
Ingredients:
- 6 cups vegetable broth (or chicken broth for a richer flavor)
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, peeled and minced
- 1/2 cup dried wood ear mushrooms, rehydrated and sliced (optional, but adds great texture)
- 1/2 cup silken tofu, cubed (or firm tofu, pressed and cubed)
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 tablespoon rice wine vinegar (optional, adds complexity)
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (or more, to taste)
- 1/4 cup chopped scallions, for garnish
- 1 tablespoon black vinegar (optional, adds a deeper sour note)
Instructions:
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Prepare the Mushrooms (if using): Rehydrate the dried wood ear mushrooms by soaking them in hot water for at least 20 minutes. Once softened, drain and slice. This simple step adds an authentic touch to your soup.
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Sauté Aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 3-5 minutes. Add the minced garlic and ginger and cook for another minute, until fragrant. This step builds a flavorful foundation for your soup.
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Simmer the Broth: Pour in the vegetable broth and bring to a gentle simmer. Add the rehydrated wood ear mushrooms (if using) and let it simmer for about 5 minutes to allow the flavors to meld.
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Add Tofu and Seasonings: Stir in the cubed tofu, rice vinegar, soy sauce, and red pepper flakes. Adjust the amount of red pepper flakes to your preferred level of spiciness. Taste and adjust the seasoning as needed.
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Thicken the Soup: In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly pour the cornstarch slurry into the simmering soup, stirring constantly to prevent lumps. Continue to simmer until the soup has thickened slightly, about 2-3 minutes. This step creates a satisfyingly velvety texture.
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Finishing Touches: Stir in the sesame oil, rice wine vinegar (if using), and black vinegar (if using). Taste and adjust seasonings one last time. Adding black vinegar in this stage can elevate the sourness significantly.
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Serve: Ladle the hot and sour soup into bowls and garnish with chopped scallions. Serve immediately and enjoy the delicious results of your homemade cooking!
Cooking Tips for the Best Hot and Sour Soup:
- Don't overcook the tofu: Overcooked tofu can become rubbery. Add it towards the end of the cooking process to maintain its texture.
- Adjust the spice level: Start with a smaller amount of red pepper flakes and add more to your liking. You can also use a different chili pepper for a unique flavor profile.
- Fresh ginger is key: Fresh ginger provides a brighter, more intense flavor than ground ginger.
Variations:
- Chicken Hot and Sour Soup: Substitute chicken broth for vegetable broth and add cooked shredded chicken.
- Shrimp Hot and Sour Soup: Add cooked shrimp during the last few minutes of cooking.
- Vegetarian Hot and Sour Soup: Ensure your broth is vegetarian-friendly and omit the chicken/shrimp variations. Consider adding other vegetables like mushrooms or spinach.
Nutritional Information (per serving, approximate):
- Calories: Approximately 150-200 (depending on ingredients)
- Protein: 8-10g
- Fat: 5-7g
- Carbohydrates: 15-20g
This recipe provides a delicious and relatively healthy meal option, perfect for those looking for easy recipes and best recipes without sacrificing flavor. Enjoy your homemade P.F. Chang's inspired Hot and Sour Soup!