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Scrumptious Chinese Hot and Sour Soup

An Olive Oil Recipe

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Prep Information

Prep Time

30 minutes

Cook Time

15 minutes


4-6 people


  • 4 dried Chinese fungi (about 1 oz.) such as wood ears or cloud ears
  • 2 Tablespoons Coratina Extra Virgin Olive Oil
  • 1-inch piece of fresh ginger, peeled and minced finely or grated
  • 1 Tablespoon red chile paste, such as sambal oleek
  • 1/2 cup canned sliced bamboo shoots
  • 1/4 lb. shredded barbecue pork
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground white pepper
  • Pinch of sugar
  • 2 quarts chicken stock
  • 1 block firm tofu, drained and sliced in 1/4-inch strips
  • 3 Tablespoons cornstarch mixed with 1/4 cup water
  • 1 large egg, lightly beaten
  • Chopped green onions and cilantro leaves for garnish


  1. Put the wood ears in a small bowl, cover with boiling water and let stand for 30 minutes to reconstitute. Drain and rinse them. Discard any hard clusters in the centers.
  2. Heat the Coratina Extra Virgin Olive Oil in a wok or large pot over medium-high heat. Add the ginger, chili paste, wood ears, bamboo shoots, and pork, cooking and stirring for 1 minute. Combine the soy sauce, vinegar, salt, pepper and sugar in a small bowl, pour it into the wok and toss everything together. It will be very fragrant. Pour in the chicken stock, bring the soup to a boil and simmer for 10 minutes. Add the tofu and cook for three minutes.
  3. Dissolve the cornstarch in the water and stir until smooth. Pour a little soup broth into the slurry and mix thoroughly until well mixed. Pour into the rest of the soup, mix well, and continue to simmer until the soup thickens.
  4. Remove the soup from the burner and begin to stir the soup in one direction to get the soup moving like a current. Then stop stirring and slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth. It will cook almost immediately.
  5. Garnish the hot and sour soup with chopped green onions and cilantro before serving.
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