Is Pf Chang's Hot And Sour Soup Vegetarian

Chinese hot and sour soup is easy to brand and ready in 15 minutes! Made with spicy chili garlic sauce, soy sauce, vinegar, and loaded with tofu and mushrooms! Vegetarian pick included!

This Chinese hot and sour soup is just like the restaurant version if not ameliorate! It'due south spicy from the chili pepper flakes and chili garlic sauce, sour from the vinegar, and savory from the soy sauce.

Shiitake mushrooms and tofu requite this soup a meaty texture and the bamboo shoots give it a bit of texture. Use vegetable stock to make this a filling vegetarian hot and sour soup!

Jump to:

• Why you'll love this recipe
• Ingredients you'll demand
• Step past step instructions
• Ingredient substitutions & variations
• Storing & reheating leftovers
• Oft Asked Questions
• Recipe

Why you lot'll love this recipe

• Information technology's the perfect balance of hot and sour!
• Crushed Szechuan pepper flakes and chili garlic sauce give this soup a spicy kick.
• For the sour element, I used a combination of rice vino vinegar and black vinegar which gives it just the right amount of tartness.
• The tofu and mushrooms add poly peptide and meaty texture to this vegetarian soup.

Ingredients y'all'll demand

• Stock - utilise vegetable stock for a vegetarian hot and sour soup, otherwise use chicken stock
• Firm tofu - use house or extra firm tofu in this recipe. Soft or silken tofu will fall apart besides hands
• Mushrooms - I adopt shiitake, woods ear mushrooms, or canned straw mushrooms. Simply whatever mushroom would be great.
• Bamboo shoots - buy the julienned bamboo shoots
• Eggs - these make thin, egg ribbons that are common in egg drop soup. Go out out the eggs for a vegan hot and sour soup.

Hot and Sour Soup Seasoning:

• Dark soy sauce - gives this soup a rich, dark colour. Substitute with regular soy sauce if you lot don't have it.
• Rice wine vinegar - adds a brilliant, sour flavor to this soup
• Chili garlic sauce - made with hot chili peppers and vinegar. Adds heat and acid to this soup.
• Cornstarch - used to thicken up the soup

Footstep by step instructions

Heat a large pot over medium high oestrus and add the stock. One time it simmers, add the mushrooms, bamboo shoots, and all the seasonings, such equally soy sauce, vinegar, and chili garlic sauce.

In one case it simmers, add the cornstarch slurry. Make certain to stir the cornstarch and h2o mixture equally the cornstarch will take settled.

Stir the soup continuously in a circular motion and slowly drizzle in the browbeaten eggs while stirring. This volition create thin egg ribbons in the soup.

Add together the business firm tofu into the soup and stir it gently.

Give information technology a taste and arrange for seasoning at this point. The mushrooms and tofu will release a chip of liquid, so you may need to add more vinegar or chili peppers.

Garnish with scallions and serve immediately.

Ingredient substitutions & variations

• Dark soy sauce - substitute with regular soy sauce. The soup won't be as nighttime in color just information technology will all the same gustation delicious!
• Blackness vinegar - substitute with black vinegar or whatsoever other vinegar. Black vinegar has a balmy, sweeter taste so balsamic is the best substitute.
• Vegetarian hot and sour soup - utilise vegetable stock and add together additional vegetables to brand this a filling meal. Carrots, broccoli, corn, and peas would be cracking additions.
• Protein - traditionally, hot and sour soup is fabricated with pork. Experience free to add together in other protein sources such as craven, shrimp, or beef.

Storing & reheating leftovers

Shop leftovers in an airtight container and continue it in the fridge for upward to iii days. I recommend reheating leftovers on the stove top until it starts to simmer.

Frequently Asked Questions

What is Chinese hot and sour soup fabricated of?

It'due south traditionally made with pork goop with mushrooms, tofu, and bamboo shoots. Vinegar and crushed red pepper add the signature sour sense of taste and spicy flavor.

Is hot and sour soup healthy?

It's relatively healthy as information technology's low in fat and calories and a good source of poly peptide from the tofu and eggs. Adjust the amount of sodium to your taste.

What makes hot and sour soup thick?

It's thickened with a cornstarch and h2o mixture. The cornstarch is mixed with water and and then added to the soup when it starts to simmer.

More Chinese recipes:

• Egg Drop Soup - Piece of cake and Authentic
• The Best Chicken Lo Mein
• Healthy Chinese Chicken Salad
• Chinese Style Fried Garlic Light-green Beans

What to serve with hot and sour soup:

• Panda Limited Kung Pao Chicken
• Spicy Szechuan Noodles with Garlic Chili Oil
• Stir Fried Shanghai Rice Cakes
• PF Chang'southward Vegetarian Lettuce Wraps

Recipe

Chinese Hot and Sour Soup

Chinese hot and sour soup is easy to make and ready in 15 minutes! Fabricated with spicy chili garlic sauce, soy sauce, vinegar, and loaded with tofu and mushrooms! Vegetarian option included.

Pivot Impress

Prep Time 5 mins

Cook Time ten mins

Full Time fifteen mins

Class Appetizer, Soups

Cuisine Asian, Chinese

• ▢ 4 cups stock - - use vegetable or chicken stock
• ▢ three Tablespoons cornstarch - - mixed with 3 tablespoons of water; (run into Note 1)
• ▢ 2 cups shiitake mushrooms - - sliced ⅓ inch thick
• ▢ eight oz canned bamboo shoots - - drained
• ▢ 4 oz extra firm tofu - - drained and cut into ½ inch thick cubes
• ▢ two big eggs - - beaten
• ▢ 2 stalks scallions - - chopped

Melt Manner Prevent your screen from going night

• Heat a large pot over medium loftier estrus. Add the stock and bring it to a simmer. Once it simmers, add the mushrooms, bamboo shoots, and all the ingredients for the hot and sour soup seasoning. Bring information technology dorsum to a simmer.

  

• One time the soup simmers, add the cornstarch and h2o mixture to the pot. Exist certain to give the mixture a stir before adding it as the cornstarch can settle. The soup will thicken upwardly as information technology simmers.

  

• To add the beaten eggs, stir the soup in a circular motion and slowly drizzle in the beaten eggs. Stirring the soup will create thin egg ribbons that cook while being added.

  

• Adjacent, add the tofu and stir gently so you don't break upwards the tofu.

  

• Arrange for seasoning. Add more vinegar, chili garlic sauce, or common salt to taste.

  

• Garnish with chopped scallions and serve immediately.

  

1. The cornstarch and water mixture is used thicken up the soup. You lot may need to add more than if you find your mushrooms or tofu release a lot of liquid.
2. Black vinegar is less tart than regular vinegars and has a sweetness, smokey season. Its anile for complex flavors and has a deep, night color. The best substitute is balsamic vinegar which has a similar taste, but you can use any vinegar as well.

Calories: 165 kcal | Carbohydrates: 24 thousand | Protein: 8 g | Fat: 4 one thousand | Saturated Fat: one m | Cholesterol: 93 mg | Sodium: 2399 mg | Potassium: 436 mg | Cobweb: four 1000 | Carbohydrate: x g | Vitamin A: 636 IU | Vitamin C: 1 mg | Calcium: 23 mg | Iron: 1 mg

Let united states know how it was and requite it a 5 star rating! Tag @drivemehungry to bear witness off your creations! I dear seeing your photos!

*Nutritional information is an estimate, calculated using online tools.

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