My family and I go to PF Chang’s quite often because they have fantastic Chinese food. It’s my youngest daughter’s favorite restaurant, and she chooses to go there for her birthday every year. My husband and I always order their Hot and Sour Soup before our main dish because we love spicy foods, and egg drop soup doesn’t have enough of a kick for us.
I can’t remember where I got this recipe, but I have been working on it and making changes to it for quite some time to get it as close to PF Chang’s recipe as I could. I think it’s really close. In fact I’m not sure if I would be able to tell the difference if I was doing a blind taste test.
Sometimes I serve this soup with egg rolls that I purchase from the freezer section of the grocery store. It makes for a quick and easy Chinese dinner. Enjoy the soup!
Recipe Heavily Adapted by Winner Dinners/Origin Unknown
Serves about 6
1/2 ounce dried shiitake mushrooms
3 (14-ounce) cans chicken broth
3/4 cup soy sauce
3/4 teaspoon white pepper
6 ounce chicken breast, cut into small strips
1/2 cup thinly sliced bamboo strips (from a can)
1/3 cup cornstarch
1/3 cup water
2 eggs, beaten
1-1/2 tablespoons white vinegar
6 ounces tofu, cut into small pieces
Reconstitute the dried mushrooms according to package directions, and then slice them very thinly. Bring chicken broth to a boil. Add soy sauce, white pepper, mushrooms, chicken, and bamboo strips. Let cook for 10 minutes. Meanwhile, combine cornstarch and water. Add the cornstarch mixture to the soup a little at a time and stir until thick. Add the eggs and cook for 30 seconds. Add vinegar and tofu. Heat through.