I had my last rooster in the freezer from our last culling and wanted to do something with it since it was getting all frostbitten and needed to go. I had vegetables for a basic chicken soup, and the last of my Butternut Squash from my garden looking like it wanted to go bad soon. I wasn’t wanting another basic pot of chicken soup, so after I had deboned the rooster I considered my options.

I thought, hmm, I wonder if you could substitute the chinese vegetable set in hot and sour soup for the western vegetable set? The answer is, yes you can! Thus, Midwestern Hot and Sour soup is born.

I pondered the broth, and thought a base chinese-style curry base would be a nice start. My research showed the main special ingredients for Hot and Sour are soy sauce (Kimlan) and rice vinegar (Marukan); which I of course had on hand.

I have been working on my chicken stock timing, and this one turned out pretty well. The first pressure round with the whole chicken went for 15 minutes, and then simmer for about 60 more. When I pulled it, the meat was very tender and falling off, and only slightly tough even though it was a rooster. I hadn’t intended on leaving it so long, but it worked out. I also split putting in the water between the stock and the broth and I think it helped the toughness.

I pulled off all the meat, and broke the large bones this time. I think it added some really nice flavor. Bones and skin back in the pot, with all the broth ingredients and the additional water; that went under pressure for 30 minutes with 30 simmer. I think it should have probably gone a bit longer to bring out the flavors in the spices more.

For the 3rd round, I added a giant pile of vegetables. I wanted them to be somewhat crisp, so I didn’t pre-cook anything. The vinegar ends up doing a light pickling; I think pre-cooking would have left it too soft. I prepped them by cutting longways, to mimic how the bamboo shoots in traditional hot and sour soup present; it was a good textural decision. Pressure for 20 minutes, and then vent immediately as you want the liquid to be very hot for the final step.

To finish, you get the soup spinning in the pot and then drizzle the egg in to the still steaming liquid. It forms very nice wispy strands if you beat it enough, and some clumps where you didn’t. Whoops.

That’s it. It’s hot and sour-sweet. I thought the vegetables all matched perfectly with the flavor profile in the final product. Everyone liked it, so it must be pretty good.

I didn’t add enough celery at first, but I cooked some more in a pan and added it in. I also didn’t have mushrooms, but they would definitely go well, so they are in the ingredients list.

Some may opt to add corn starch to thicken. If so I would estimate about two heaping tablespoons; dissolved in water; then poured in the pot and brought to a boil.