PF Changs Hot And Sour Soup

Ingredients

• 32 oz low-sodium chicken stock
• 1/4 cup soy sauce
• 2 tsp sesame oil
• 1 teaspoon white pepper
• 1 tsp five spices
• 1 tbsp minced ginger
• 2 tbsp rice vinegar
• 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

1. Add chicken stock to a large pot over medium high heat. Combine with soy, sesame oil, white pepper, rice vinegar, Chinese five spices, and minced ginger. Whisk and cook for 5 minutes.
2. Next, add the gochujang, chili garlic, hoisin, and mushrooms. Bring to a boil, then lower heat to low.
3. 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.
4. 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.
5. Serve and enjoy!