Dinner

PF Changs Hot & Sour Soup Recipe

ByRita Bennet January 16, 2026January 16, 2026

Introduction

This homemade version of PF Chang’s Hot & Sour Soup captures the perfect balance of spicy, tangy, and savory flavors. It’s a comforting, flavorful soup that is easy to prepare and sure to impress at any meal.

The image shows a black cast iron skillet filled with hot and thick soup. The soup has a rich brown broth with visible bubbles, textured with many slices of light and dark brown mushrooms spread evenly throughout. Bright green chopped spring onions are scattered on top, adding fresh color contrast. The broth looks slightly glossy and mixed with streaks of soft egg ribbons creating a marbled effect. The skillet rests on a white marbled texture surface, highlighting the dark pan and vibrant soup inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

32 oz chicken stock
1 cup soy sauce

2 tsp sesame oil
1 teaspoon white pepper

1 tsp salt
1 tsp five spices

1 tbsp minced ginger
6 ounces bamboo shoots (from can)
6 ounces sliced shiitake mushrooms

2 tbsp cornstarch
2 tbsp water
2 eggs (beaten)

4 ounces mirin
1 tbsp gochujang
1 tbsp chili garlic sauce

1 tbsp hoisin
6 ounces silken tofu (cut into cubes)
Green onions (optional)

Instructions

Step 1: Add the chicken stock to a large pot over medium-high heat. Combine with soy sauce, sesame oil, white pepper, salt, Chinese five spices, and minced ginger. Whisk the ingredients together and cook for 5 minutes.
Step 2: Add the gochujang, chili garlic sauce, hoisin sauce, and sliced shiitake mushrooms. Bring the soup to a boil, then reduce the heat to low.
Step 3: In a small bowl, prepare a cornstarch slurry by whisking together the cornstarch and water. Add this slurry to the soup and cook for 10 minutes, allowing it to thicken.

Step 4: Slowly pour the beaten eggs into the hot soup while stirring gently to create ribbons. Cook for an additional 2 minutes. Then, stir in the mirin, chopped green onions if using, and the cubed silken tofu. Turn off the heat and cover the pot, letting the soup rest for 5 minutes.
Step 5: Serve hot and enjoy the bold, warming flavors of your homemade Hot & Sour Soup.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken stock and omit the egg or use a vegan egg replacer.

Add a splash of rice vinegar or extra mirin if you prefer a tangier soup.
Adjust the amount of gochujang and chili garlic sauce to control the heat level to your taste.
Fresh shiitake mushrooms can be used instead of canned for a more intense mushroom flavor.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to avoid curdling the eggs. This soup is best enjoyed fresh but can be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A black pot filled with a hot soup that has a brownish-orange broth, sliced brown mushrooms spread evenly throughout, and chopped green onions sprinkled on top. The soup has a slightly glossy surface and some visible black pepper specks, with bits of cooked egg floating inside. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, use vegetable stock instead of chicken stock, omit the eggs or use a vegan egg substitute, and double-check that the sauces used are vegan-friendly.

What can I use instead of mirin?

If you don’t have mirin, you can substitute it with a mixture of sake and a little sugar or use a sweet white wine for a similar sweetness and acidity.

Rita Bennet