Panda Management Company, Inc. (PMC), based in Southern California, has grown dynamically ever since 1983 when it opened its first Panda Express, its most successful operation. As that name suggests, Panda Express units are fast-service Chinese restaurants, now found in over 34 states, the District of Columbia, Puerto Rico, and Japan. Altogether, PMC manages over 300 Panda Express Restaurants, six Panda Inn Restaurants, eight Hibachi-San Restaurants, and seven Panda Panda locations. Panda Inns, the first of which opened in 1973, are all located in Southern California, as are the Panda Pandas, upscale, gourmet Chinese food restaurants. The Hibachi-San Restaurants, featuring Japanese cuisine, are located in shopping mall food courts, about half of which are at select sites outside California. The much more ubiquitous Panda Express Restaurants are located in five basic operating environments: mall food courts; supermarkets and retail chains; shopping centers and key intersections; university and college campuses; and airports, casinos, and sports arenas.

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Hot and Sour Soup




Panda Express Hot and Sour Soup
Copycat Recipe

Makes 8 Cups

6 cups chicken broth 
2 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 

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 tablespoons of cornstarch with 3 tablespoons 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.

2 comments:

  1. This is just like they serve out at my favorite little Chinese place! And would you believe it's only 60 calories a cup? It's amazingly good! !

    ReplyDelete
  2. I made this and it was delicious! I will definitely be making this again.

    ReplyDelete