Canadian Fall and Winter means it’s time to break out the soup pot and make a wholesome yummy spicy pot of the Hot & Sour Soup! It’s perfect on its own or to serve as starter.

My recipe is based on trying several online versions and creating this mix for myself. So if you make it, do share the source , thank you!

Also, I know you will ask about the Chili Garlic Sauce I use, so here is an image. It’s available easily in Walmart and all other major grocery stores.


Chicken stock

Shiitake mushrooms 1cup chopped

Tofu medium hard 1 cup cubed small

Bean sprouts 1/4 cup

Carrots 1/2 cup Julian cut

Egg 1

Cornflour 3 TBSP

Shrimps chopped 1 cup

Sesame oil 5 TBSP

Vinegar 5 TBSP

Soya Sauce 1/4 cup

Chinese Chilly Garlic Sauce 2 TBSP

Ajinomoto 1-2 TBSP (optional)



Take a quarter of chicken (any piece of chicken) and boil in a pot with 2 liter of water, and 2 Garlic Cloves, Salt and crushed black Pepper to taste.

Pro tip: For a quicker way, use a pressure cooker and reduce water to 1.5 liter.


1. Start with moving the chicken stock in a big pot. Take the chicken piece out and shred it. Add it back to the soup. You can crush the Garlic in the pan, that you cooked the stock with.

2. Add the carrots, Shiitake , Tofu, Bean sprouts, Carrots and the shrimps. Let the soup simmer so that the flavors blend.

3. Add the following while you cook the soup; Sesame oil, Vinegar , Soya Sauce, Chinese Chilly Garlic Sauce and Ajino Motto.

4. Do a taste test and add more of the spices in step 3, if needed. Once satisfied, get ready to thicken the soup.

Pro tip: leave the soup thickening to the time of serving.

5. Mix the cornflour in 1/2 cup of water, and add it to the soup, while stirring. I like the thickness of Chinese soups, so I will add more cornflour if needed. Never add the powder straight to the soup! Always mix in some water and add the thin paste to soup.

6. Lastly, beat an egg in a bowl, and add it to the soup, while stirring slowly.

Serve with Lobster Crackers and Spring rolls for added yumminess!

Bon Appetite!

Let me know if you make it and how it turned out, here below.

Full disclosure : I know that Ajinomoto is not healthy for consumption frequently. However, my idea is that taking a little in soup is not that bad. But please make your own decision on this spice.

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