Cannabis Hot and Sour Soup
A warming cannabis-infused hot and sour soup packed with tofu, mushrooms, and bamboo shoots in a tangy, peppery broth — a THC-enhanced Chinese soup classic.
This cannabis cannabis hot and sour soup recipe brings the bold flavors of Chinese cuisine together with cannabis oil for an infused dish that honors traditional wok-based cooking techniques. Chinese cooking relies heavily on sesame oil, soy sauce, ginger, and garlic, all of which beautifully mask cannabis flavors. The key to cannabis Chinese food is adding the infused oil as a finishing element after the high-heat wok cooking is done. This cannabis hot and sour soup warms you from the inside out with its tangy, peppery broth and a gentle THC effect that builds with every spoonful.
- 4 cups chicken or vegetable broth
- 2 tablespoons 3.5 grams cannabis-infused oil
- 150g firm tofu, cut into thin strips
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup canned bamboo shoots, julienned
- 1/4 cup wood ear mushrooms, rehydrated and sliced
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon white pepper
- 2 tablespoons cornstarch mixed with 3 tablespoons water
- 1 egg, beaten
- 1 teaspoon chili oil
- Bring the broth to a simmer in a large pot over medium heat.
- Add the shiitake mushrooms, wood ear mushrooms, and bamboo shoots. Simmer for 5 minutes.
- Stir in the soy sauce, rice vinegar, white pepper, and the cannabis-infused oil.
- Add the tofu strips and simmer gently for 3 minutes.
- Pour in the cornstarch slurry while stirring to thicken the soup.
- Slowly drizzle the beaten egg into the soup while stirring in one direction to create silky egg ribbons.
- Drizzle with chili oil and serve hot. Wait 60 minutes before having a second bowl.
Dosing Tips for Your Cannabis Hot and Sour Soup
- Never add cannabis oil to a screaming-hot wok. Stir-fry with regular oil at high heat, then reduce to low and drizzle cannabis sesame oil at the very end.
- Calculate your dose per plate and add a measured tablespoon of cannabis oil to each individual serving after plating.
- Chinese dishes with rich, umami-heavy sauces mask cannabis flavor completely. Use soy sauce, oyster sauce, and hoisin to your advantage.
- Noodle and rice dishes digest at a moderate pace. Expect onset in 45-90 minutes with a steady, sustained experience.
- Cannabis oil is stirred into the simmering broth at moderate temperature, distributing evenly throughout the soup for consistent dosing in each bowl.
Common Mistakes to Avoid
- Stir-frying in cannabis oil in a hot wok is the most common mistake. Wok temperatures exceed 500 F (260 C), which instantly destroys THC.
- Adding cannabis oil to the marinade and then searing the protein at high heat wastes most of the cannabinoids in the cooking process.
- Using cannabis coconut oil in Chinese dishes where coconut flavor is inappropriate. Cannabis sesame oil or peanut oil are much more authentic choices.
- Over-saucing to mask cannabis flavor dilutes the dish. Proper strained cannabis oil in small quantities needs minimal masking.
How to Store Cannabis Hot and Sour Soup
- Store cannabis Chinese leftovers refrigerated for up to 3 days. The sauces help preserve moisture and hold the cannabis oil.
- Cannabis stir-fry sauces can be prepared in advance and stored for 1-2 weeks refrigerated. Add to freshly cooked dishes on demand.
- Fried rice and noodle dishes with cannabis oil reheat well in a microwave at medium power or gently in a wok over low heat.
- Refrigerate for up to 3 days — the soup thickens as it cools, so add a splash of broth when reheating.
Variations & Ideas
- Make cannabis dan dan noodles by stirring cannabis sesame oil and chili oil into the savory, numbing sauce at the end.
- Drizzle cannabis sesame oil over finished wonton soup or dumpling plates as a fragrant, infused finishing touch.
- Toss cannabis peanut oil with Sichuan peppercorns and chili flakes for an infused Chinese chili crisp condiment.
- Add sliced chicken breast or pork loin for extra protein, or toss in glass noodles for a more substantial meal.
Frequently Asked Questions
Not for the initial stir-fry. Wok cooking requires extremely high heat that destroys THC almost instantly. Instead, do all your high-heat wok cooking with regular oil, then kill the heat and toss in the cannabis oil as the final step before plating.
Cannabis-infused sesame oil is the gold standard for Chinese dishes because toasted sesame is already a traditional finishing oil. Cannabis peanut oil is another excellent option. Both have robust flavors that complement Chinese cuisine authentically.
Yes, add cannabis oil to the filling mixture rather than the wrapper or cooking oil. The filling stays at moderate internal temperatures during steaming or pan-frying. Serve with a cannabis soy-ginger dipping sauce for an additional measured dose.
Add cannabis sesame oil to each person's individual dipping sauce rather than the communal broth. This allows each guest to control their dose precisely. Cannabis chili oil also works excellently as a hot pot condiment.
No, soy sauce does not degrade THC. The sodium and umami compounds in soy sauce are completely compatible with cannabinoids. In fact, the strong savory flavor of soy sauce is one of the best natural maskers of herbal cannabis taste.
Positive Effects
Negative Effects
You may or may not feel all the effects listed*