Hot and Sour Soup (PF Chang’s-Style): Big Flavor, No Fuss! Let’s just say it: this soup is the real deal when you want something that tastes like you ordered it from your favorite takeout spot but actually came from your own kitchen in under 30 minutes. It’s bold, savory, a little spicy, a little tangy, and packed with all the textures you want — all packed inside a rich broth that hits like comfort food with a little punch! Nothing beats the savory, wholesome taste of PF Changs Hot and Sour Soup.
Instead of going into the restaurant and ordering a bowl of this top-rated soup, you can now make it home while following this simple, stress-free recipe. The soup is far better than anything you can buy at a restaurant or in your local grocery store, and it’s sure to satisfy any craving you have for a comforting meal with a bit of a kick. This version? It’s inspired by the one from PF Chang’s, but made for home cooks who don’t want to hunt down obscure ingredients or spend hours simmering stock. It’s fast. It’s filling. It’s the soup you make when you want to feel like a boss in the kitchen with basically one pot and a cutting board.
Why This Soup Works
This recipe is all about layers. That deep flavor you get from the chicken stock and soy sauce combo is boosted by sesame oil, white pepper, and Chinese five-spice. Then comes the punch: gochujang, chili garlic sauce, and hoisin — three ingredients that bring spice, sweetness, and that fermented, umami depth that makes this soup feel way more complex than it is.
The mushrooms and bamboo shoots give it that signature texture, and the cornstarch slurry thickens everything just enough without turning it into a gloopy mess. Then you hit it with the egg ribbons and tofu at the end, and suddenly your kitchen smells like a legit restaurant.
It all comes together in one pot, in about half an hour, with stuff you can find at almost any grocery store.
What Is Hot and Sour Soup?
Hot and sour soup is an Asian-inspired soup consisting of the perfect blend of spices to give it a tangy yet spicy taste. It’s full of healthy, flavorful ingredients, including mushrooms, green onions, and tofu, all of which pair well with the chicken stock, soy sauce, and spices used to prepare such a delicious dish, such as the Asian-inspired five-spice blend.
Why You’ll Love This Hot and Sour Soup Recipe
- You can have PF Changs Hot and Sour Soup at home. Learning to make it yourself is the perfect way to save money while enjoying something you truly love.
- Although this soup is the perfect appetizer, you can eat it for lunch, dinner, or anytime you want to have it.
- It’s easy to customize this soup to your liking by adding or removing ingredients and adjusting the spice level, whether you want it to have more of a kick or less of one.
PF Changs Soup Ingredients
- Chicken Stock – Add 32 ounces of chicken stock to a large pot. The chicken stock serves as the base of the soup.
- Bamboo Shoots – You will need roughly six ounces of canned bamboo shoots to add to the soup.
- Cornstarch – Use two tablespoons of cornstarch to thicken the soup up a bit.
- Chili Garlic Sauce – Add an incredibly zesty and delicious flavor to your soup with a chili garlic sauce.
- Silken Tofu – Cut your tofu into cubes before tossing it into your soup mixture. It’s one of the last ingredients you will add to your soup while you watch it simmer.
- Green Onions – Dice your green onions into small pieces for this recipe.
- Minced Ginger – The fresh taste of minced ginger adds a tangy taste to this dish and is definitely a must-have.
- Shiitake Mushrooms – Slice around six ounces of the shiitake mushrooms and add them to your soup.
You will need a few other ingredients, such as soy sauce, sesame oil, white pepper, water, eggs, mirin, and gochujang, all of which contribute to creating the most incredible flavor you can imagine.
Chinese Hot and Sour Soup Recipe Notes
- Before adding the cornstarch to the soup blend, turn it into a slurry by combining it with water. Once you’ve prepared the slurry, you can toss it into a pot full of fresh ingredients.
- If you want your soup to taste even spicier, you can add more of the chili garlic sauce and toss in a tablespoon of sriracha for good measure.
- This recipe makes enough for six servings. If you’re serving the soup to a larger crowd, double the recipe to ensure you have enough to go around.
PF Changs Hot and Sour Soup FAQs
Which brand of tofu should I buy to use in this soup recipe?
Any brand of silken tofu will work when preparing the PF Changs Hot and Sour Soup. If you need recommendations, Nasoya Tofu is a fantastic option. It has the perfect taste and texture, which makes it great to use in this soup recipe.
Can I use homemade chicken stock for the soup?
Absolutely. You can use homemade chicken stock that you’ve freshly prepared, or you can buy chicken stock at your local grocery store. Swanson is one of several popular brands offering flavorful chicken stock.
Where can I find the five-spice blend?
Several brands sell the five-spice blend, such as Badia and Spice Supreme. You should be able to find this spice at your local grocery store or possibly even at Dollar Tree. If you can’t find it locally, you can order it online on Amazon.
Common Questions:
Can I make it vegetarian or vegan?
Definitely. Swap the chicken stock for vegetable broth, and make sure your hoisin and gochujang are vegan (some brands sneak in fish or oyster sauce). Everything else is plant-based.
Can I use a different kind of tofu?
Silken tofu gives you that soft, smooth texture, but if you prefer something firmer (like medium or firm tofu), that works too. Just cut it into small cubes so it blends into the soup easily.
What if I can’t find gochujang?
Gochujang adds depth and spice, but if you don’t have it, you can bump up the chili garlic sauce a little or sub in a teaspoon of sriracha with a tiny bit of brown sugar.
Do I have to use shiitake mushrooms?
Shiitake adds great flavor, but you can absolutely use whatever mushrooms you’ve got — cremini, white button, even a dried mix if you rehydrate them first.
What is mirin, and can I skip it?
Mirin is a sweet rice wine that adds a little sweetness and balance. If you don’t have it, try a splash of rice vinegar plus a pinch of sugar — it’s not a perfect swap, but it’ll get you close.
How spicy is this?
It’s got some heat, but nothing crazy. You can always dial back the gochujang or chili garlic if you’re heat-sensitive — or add more if you like to sweat while you eat soup.
How long does it keep?
Stored in an airtight container in the fridge, it’ll keep for about 4-5 days. The tofu gets a little softer, but the flavors develop and it’s still really solid for leftovers.
Can I freeze it?
Technically yes, but the texture of the tofu and eggs can get a little weird after thawing. It’s best enjoyed fresh or within a few days.
The Vibe
This soup is hearty and satisfying — the kind of thing you make when you’re craving something warm and filling but don’t want to go into full meal-prep mode. It’s perfect for cold nights, lazy Sundays, or when you’re fighting off a cold and want to feel like you’re doing something good for yourself.
Bonus: it actually keeps well in the fridge, so make a batch and eat it for lunch for the next couple days. It might even taste better on day two — not even kidding.
This is the kind of soup that makes you feel like you actually know what you’re doing in the kitchen — even if you just followed the recipe straight off your phone. It’s fast, flexible, and full of bold flavor. No takeout menu needed.
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PF Changs Hot & Sour Soup
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
- Add chicken stock to a large pot over medium high heat. Combine with soy, sesame oil, white pepper, salt, Chinese five spices, and minced ginger. Whisk and cook for 5 minutes.
- Next, add the gochujang, chili garlic, hoisin, and mushrooms. Bring to a boil, then lower heat to low.
- Next, prepare a cornstarch slurry by combining water and cornstarch in a small bowl and whisking. Add this to the soup and cook for 10 minutes.
- Slowly pour the whisked eggs into the hot soup while stirring and cook for 2 more minutes. Stir in the mirin, chopped green onions, and tofu and turn off the heat. Leave the soup covered on the stove top for 5 minutes.
- Serve and enjoy!
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