Best Panda Express Copycat Hot And Sour Soup Recipes

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PANDA EXPRESS COPYCAT HOT AND SOUR SOUP



Panda Express Copycat Hot and Sour Soup image

This is a clear broth soup flavored with vinegar, white pepper, chili garlic sauce and sesame oil. It contains button mushrooms, sliced tofu and diced green onions. Make sure to use white ground pepper and the sesame oil. Black pepper doesn't give the same taste. Those are the "secret ingredients" that give the soup the unique taste.

Provided by Wheres_the_Beef

Categories     Clear Soup

Time 30m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 12

6 cups chicken broth (or vegetable broth )
6 tablespoons soy sauce
3/4 cup button mushroom, sliced (fresh or canned)
2 teaspoons chili-garlic sauce
1/3 teaspoon white pepper, ground
3 tablespoons cornstarch
3 tablespoons cold water
1 egg, beaten
6 ounces tofu, firm, diced
2 green onions, diced (including green tops)
1/3 cup distilled white vinegar
3/4 teaspoon sesame oil

Steps:

  • Bring chicken broth to a simmer in a 3-quart saucepan.
  • Add soy sauce, sliced button mushrooms, Chili Garlic Sauce and white pepper. Simmer for 5 minutes.
  • Combine 3 Tbsp of cornstarch with 3 Tbsp of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to hot soup and stir well. Simmer for 3 or 4 minutes until soup is thickened.
  • Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream, into soup. Stir soup slowly several times. Stop stirring and wait 30 seconds for egg to cook.
  • Add tofu strips and green onions to soup. Stir well. Remove from heat.
  • Add distilled white vinegar and sesame oil. Stir a few times and serve hot.

HOT AND SOUR SOUP - EASY VERSION



Hot and Sour Soup - Easy Version image

This is a very simple and quick version of a hot and sour soup. It contains many less ingredients than a traditional hot and sour soup, but is great nevertheless.

Provided by Just Call Me Martha

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

4 cups chicken broth
1 1/4 cups tomato juice
2 tablespoons soya sauce
1 (8 ounce) can bamboo shoots
1/2 cup chopped mushroom
1/4 cup straw mushroom (optional)
1/2 cup red pepper, slivered
1/2 teaspoon hot red pepper sauce
1/4 teaspoon red pepper flakes
1/4 cup green onion, sliced diagonally
1/2 cup cooked chicken, diced
3 tablespoons rice wine vinegar
1 1/2 tablespoons cornstarch
1/4 cup water
1 egg, beaten

Steps:

  • Combine broth, tomato juice, soya sauce, bamboo shoots, mushrooms, red pepper, hot pepper sauce and pepper flakes.
  • Bring to boil, reduce heat and simmer uncovered for 10 minutes.
  • Add vinegar, green onion and chicken.
  • Simmer for 1 minute longer.
  • Combine cornstarch with 1/4 cup water; mix well and stir into soup.
  • Simmer until mixture is slightly thickened.
  • Slowly add beaten egg in a continuous stream while soup is boiling.
  • Continue stirring until egg is cooked and looks like threads throughout the soup.
  • Serve.

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