This is the super simple recipe to make P. F. Chang’s homemade Hot and Sour Soup.

Ingredients:

5 dried wood ear mushrooms

4 dried shiitake mushrooms

8 dried tiger lily buds

4 cups of chicken stock

1/3 cup of bamboo shoots, diced

1/3 cup of lean ground pork

1 teaspoon of soy sauce

A dash of white sugar

A dash of ground white pepper

1 teaspoon of salt

2 tablespoons of red wine vinegar

2 tablespoons of cornstarch

3 tablespoons of water

8 ounces of firm tofu, cubed

1 egg, beaten lightly

1 teaspoon of sesame oil

2 tablespoons of green onions, thinly sliced

Directions:

Step 1:

Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any of the tough stems, slice the mushrooms. With your fingers, shred the tiger lily stems. Place the mushrooms, tiger lily buds, stock, bamboo shoots, and the pork in a pan and mix all of the ingredients. Bring to a boil. Simmer for 10 minutes.

Step 2:

Stir in your soy sauce, salt, sugar, white pepper, and vinegar. In a bowl, add in your cornstarch with 3 tablespoons of water and whisk together. Add a little bit of soup into the bowl and then return the mixture to the pan. Stir the mixture while bringing the soup to a boil. Once boiling, add in your bean curd and cook for 2 more minutes.

Step 3:

Turn off the heat and stir in your egg slowly. Mix in your sesame oil and sprinkle the top of the soup with chopped green onions. Enjoy!