If you’re a fan of bold, zesty flavors that awaken your taste buds, then Pei Wei Hot Sour Soup might be one of those dishes you’ll instantly fall in love with. Whether you’re a regular at Pei Wei or you’ve just heard about this delicious and comforting soup, making it at home is not only possible, but it’s also incredibly satisfying.
Hot Sour Soup is a quintessential dish in Chinese cuisine, especially when it comes to the Szechuan style of cooking, which is known for its balanced combination of heat, sourness, and savory goodness. The beauty of Hot Sour Soup lies in its simplicity – just a handful of ingredients come together to create something that’s not just tasty but also restorative.
In this guide, we’re going to walk through a detailed recipe that mirrors the popular Pei Wei version of Hot Sour Soup. We’ll dive into the ingredients, cooking instructions, and some helpful tips to ensure your soup is just as good, if not better, than what you might find in a restaurant. Ready to roll up your sleeves and start cooking?
Pei Wei Hot Sour Soup Recipe
This recipe is designed to recreate the distinctive flavors of Pei Wei’s Hot Sour Soup right in your own kitchen. It’s loaded with earthy mushrooms, tangy vinegar, and a delicate balance of heat and spice. If you’re looking for an authentic, comforting soup, you’re in the right place.
Ingredients Needed
To make the Pei Wei Hot Sour Soup, you’ll need:
- 4 cups of chicken broth (or vegetable broth for a vegetarian version)
- 1 cup of sliced mushrooms (shiitake, wood ear, or button mushrooms work well)
- 1/2 cup of tofu, julienned (soft tofu or firm tofu, based on your preference)
- 1/4 cup of bamboo shoots, julienned
- 2 tablespoons of soy sauce
- 2 tablespoons of rice vinegar (for that signature tangy flavor)
- 1 tablespoon of white vinegar (this intensifies the sourness)
- 1/2 teaspoon of sugar (to balance out the sourness)
- 1-2 tablespoons of chili paste (depending on how spicy you like your soup)
- 2 teaspoons of sesame oil (adds depth of flavor)
- 1 tablespoon of cornstarch (for thickening)
- 2 large eggs, lightly beaten
- 2-3 garlic cloves, minced
- 1-inch piece of fresh ginger, minced or grated
- 1/4 cup of green onions, sliced (for garnish)
- 1/2 teaspoon of white pepper (essential for heat and flavor)
- 1/2 teaspoon of black pepper (optional, for added depth)
Cooking Instructions
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Prepare The Broth
Start by heating the chicken broth (or vegetable broth) in a large pot over medium heat. Once the broth is warm, add in the soy sauce, rice vinegar, white vinegar, and sugar. Stir everything together until the sugar dissolves, and bring the mixture to a simmer.
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Add The Veggies And Tofu
Add the sliced mushrooms, bamboo shoots, and tofu into the simmering broth. Let this cook for about 5-7 minutes until the mushrooms are tender.
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Infuse The Soup With Flavor
Now it’s time to give your soup some punch. Stir in the garlic, ginger, and chili paste. Let it all simmer together for another 5 minutes, allowing the flavors to meld. This step is crucial for infusing the soup with that rich, aromatic base.
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Thicken The Soup
Mix the cornstarch with a little bit of cold water to create a slurry. Slowly pour this mixture into the soup, stirring constantly. The soup will thicken slightly, giving it a velvety texture.
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Add The Eggs
Slowly drizzle the beaten eggs into the hot soup in a thin stream while stirring gently. The eggs will cook instantly, creating those beautiful, silky egg ribbons that make Hot Sour Soup so delightful.
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Final Touches
Stir in the sesame oil, white pepper, and black pepper. Taste the soup and adjust the seasoning, adding more vinegar, soy sauce, or chili paste as desired for more tang or heat.
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Serve And Garnish
Ladle the soup into bowls and garnish with freshly sliced green onions. For extra heat, you can add more chili paste or a sprinkle of crushed red pepper flakes.
Ingredient Insights
- Soy sauce: This is the umami-rich base of the soup, giving it depth and savory richness. The darker soy sauce provides a stronger flavor, while lighter soy sauce will give it a milder taste.
- Vinegar: A key component of the soup’s signature tang, vinegar provides that sour kick that balances the spiciness and umami. Rice vinegar brings a smoother, slightly sweet note, while white vinegar is sharper and more intense.
- Tofu: Soft tofu adds a creamy texture that contrasts beautifully with the crunchy bamboo shoots and the tender mushrooms. It also absorbs all the bold flavors of the broth.
- White pepper: A fundamental seasoning in Chinese cuisine, white pepper brings a subtle heat that complements the spiciness from the chili paste.
- Chili paste: The hot component that gives the soup its signature spiciness, this ingredient is essential for that fiery kick. Adjust the amount based on your heat preference.
Expert Tips
- Don’t skip the vinegar: The vinegar is what gives the soup its trademark “hot and sour” flavor profile. The combination of rice vinegar and white vinegar creates a perfect balance between tangy and sharp.
- Adjust the thickness: If you prefer a thicker soup, you can add a bit more cornstarch. If you like a more brothy consistency, simply skip or reduce the amount of cornstarch you use.
- Play with the mushrooms: While mushrooms like shiitake and wood ear are traditional, you can experiment with other varieties like oyster mushrooms or cremini for a different texture and flavor.
- Control the heat: Adjust the level of spiciness by either increasing or decreasing the chili paste or even adding a bit of sriracha for a more complex heat.
- Keep the soup simmering gently: Too high of a heat can cause the tofu and eggs to break down too quickly. A gentle simmer ensures everything cooks at the right pace without losing its texture.
Recipe Variations
- Vegetarian Version: Simply swap the chicken broth for vegetable broth and omit any animal-based ingredients like chicken or pork.
- Add Meat: If you love a meatier soup, you can add some thinly sliced pork or chicken for additional protein.
- Spicy Tofu: For an extra burst of flavor, marinate the tofu in some soy sauce, sesame oil, and chili paste before adding it to the soup.
- More Veggies: Experiment by adding spinach, bok choy, or even carrots for more texture and color.
Final Words
Pei Wei’s Hot Sour Soup is one of those comforting dishes that combines both simplicity and bold flavor. It’s perfect for a chilly evening or when you’re in the mood for something packed with umami and spice. By following the recipe and expert tips above, you’ll be able to recreate this restaurant favorite in the comfort of your own home.
Don’t be intimidated by the complexity of the flavors – each step is straightforward, and the ingredients are simple. You might even find yourself getting creative with variations once you get the hang of it!
FAQs
What Are The Main Ingredients In Pei Wei Hot Sour Soup?
The main ingredients in Pei Wei Hot Sour Soup include chicken broth, soy sauce, vinegar (typically rice vinegar), white pepper, tofu, mushrooms, bamboo shoots, and egg. The soup is also flavored with ginger, garlic, and green onions.
Can I Substitute The Tofu In Pei Wei Hot Sour Soup?
Yes, you can substitute tofu with other proteins such as chicken, pork, or shrimp if you prefer. For a vegetarian option, you can use mushrooms in place of tofu.
What Gives Pei Wei Hot Sour Soup Its Signature Sour Flavor?
The signature sour flavor comes primarily from vinegar, typically rice vinegar, which is added in generous amounts. Some variations may also use tamarind paste for additional tanginess.
How Can I Make Pei Wei Hot Sour Soup Spicier?
To make the soup spicier, you can add more white pepper, chili paste, or even fresh chili peppers to the broth. Adjust the level to your taste by starting with small increments.
Is Pei Wei Hot Sour Soup Gluten-free?
Traditional Pei Wei Hot Sour Soup contains soy sauce, which often contains gluten. To make it gluten-free, use tamari or a gluten-free soy sauce alternative.
Can I Make Pei Wei Hot Sour Soup In Advance?
Yes, you can make Pei Wei Hot Sour Soup ahead of time. The flavors will actually improve after a few hours or overnight. Just store it in an airtight container in the fridge and reheat before serving.
How Can I Thicken Pei Wei Hot Sour Soup?
To thicken the soup, you can add cornstarch slurry (a mixture of cornstarch and water). Add it gradually while stirring until the desired consistency is reached.
What Type Of Vinegar Is Best For Pei Wei Hot Sour Soup?
Rice vinegar is typically used for Pei Wei Hot Sour Soup due to its mild and slightly sweet flavor. However, you can experiment with other vinegars like white vinegar or apple cider vinegar if you prefer a different level of acidity.
Can I Make Pei Wei Hot Sour Soup Vegetarian?
Yes, you can make the soup vegetarian by using vegetable broth instead of chicken broth and replacing the meat with additional tofu or mushrooms. Ensure all other ingredients, like soy sauce, are vegetarian-friendly.
What Kind Of Mushrooms Are Used In Pei Wei Hot Sour Soup?
Typically, shiitake mushrooms are used in Pei Wei Hot Sour Soup for their rich flavor and texture. However, you can substitute with other types of mushrooms like button mushrooms or oyster mushrooms if preferred.