Junior’s favorite soup is P.F. Chang’s Hot and Sour and, goodness knows, I’ve tried to duplicate it. Though I haven’t yet succeeded, years ago I hit on a version that made Junior name this recipe his second favorite soup. Though it should serve 6-8 dinner-sized portions, in our house of four it’s often wiped out in one sitting. An added bonus is that it’s pretty easy to make.
8 cups chicken broth
3/4 cup soy sauce
3/4 cup rice wine vinegar
2 tbsp chili sauce (or 1 tbsp if you want to tone down the “hot”)
1 tbsp sesame seed oil
1/2 tbsp ground white pepper
1 can bamboo shoots, drained and coarsely chopped
1-1/2 cups bean sprouts (I prefer fresh, but when not available, canned is pretty good)
6 oz mushrooms, chopped
2 cups chopped deli-roasted chicken
1-16 oz pkg firm tofu, drained and cubed
4 tbsp cornstarch dissolved in 1/2 cup water
2 eggs, beaten
3 green onions, sliced thin
1-1/2 tsp red pepper flakes
1) To large soup pot over medium-high heat, add: broth, soy sauce, vinegar, chili sauce, sesame seed oil, and white pepper; stir to combine and bring to a boil
2) Lower heat to medium and add: bamboo shoots, bean sprouts, mushrooms, chicken, and tofu; cook 10 minutes
3) Stir in cornstarch dissolved in water; cook 10 minutes
4) While gently stirring soup in a circular motion, slowly pour in beaten egg; cook 5 minutes
5) Scatter green onions and red pepper flakes over soup; remove from heat, serve, and slurp!
Serves: 6-8 dinner-sized portions