The hot and sour soup from Pf Chang’s is the best soup I’ve ever eaten. Since I am recently a vegetarian, I can no longer go to the restaurant for this wonder as it contains chicken. I decided recently to make my own vegetarian version and absolutely loved it! I am actually forcing myself to write this so I do not get up to serve myself another bowl. Is it dinner yet?
Hot and Sour Soup 1 teaspoon vegetable oil 7 ounces fresh shiitake mushrooms, cut into strips 1 quart vegetable stock ½ cup low sodium soy sauce 1 teaspoon pepper 1 can (6 ounces) bamboo shoots, cut into thin strips ¼ cup cornstarch ¼ cup water 2 eggs, beaten 6 ounces firm tofu, cubed 3 ounces white vinegar
Heat the oil in a saucepan over medium-high heat and saute the mushrooms, about 3 minutes. Add the vegetable stock and bring to a boil. Mix in the soy sauce, pepper, and bamboo shoots and cook, about 3 minutes. Mix the corn starch and water together and add to the boiling mixture.
Add the eggs, stirring in until cooked, about 30 seconds. Turn off the heat and add the tofu and vinegar. Stir to combine, ladel into soup bowls, and enjoy!