The Brief

What is it about hot weather that makes us crave hot soups?

Wait.... is it just me?

I've always found it somewhat of a comforting ritual. Consuming hot liquid dishes filled with my favorite proteins is one of my favorite things to do when the weather is sweltering, providing that much-needed sense of relief.

I know it sounds counter intuitive. But there’s actual science to back it up. Professor Ollie Jay, a researcher from the University of Sydney, has delved into the science of hot liquids and their effects on our bodies in hot weather.

His research shows that hot liquids like hot tea or soup activate a temperature control within the body that triggers sweat, and that helps cool the body down.

It is important to note that the sweat the body produces needs to evaporate, so this doesn't work as well in humid conditions. That's less of an issue in Los Angeles, a region known for its dry heat.

Not convinced? Well, temperatures are expected to hit triple digits in some part of L.A. this weekend as we brace for the first heat wave of the summer, giving you the perfect opportunity to test the theory yourself.

Here are some of my hot soup favorites to cool off with this summer:

Pozole at Gloria’s Cocina Mexicana

A bowl of pozole from Gloria's promises to nourish the soul while beating the heat

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Courtesy of Gloria's Cocina Mexicana

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Two weeks ago, author and L.A. Times columnist Gustavo Arellano was a guest on AirTalk during our June membership drive. He mentioned a spot he loved called Gloria’s, which has locations in Downey and Ontario. As luck would have it, my wife and I were planning a trip to Ontario to visit Drake’s Family Farm, a goat farm specializing in making goat cheese that has a petting zoo. It felt like a perfect trip for our family.

My daughter wasn’t into the goats, but I still purchased about $30 worth of goat cheese. And afterward, we headed to Gloria's Cocina Mexicana in DTO (downtown Ontario) on Arellano's recommendation. We were greeted with a sizable restaurant space with high ceilings, ample seating, and an incredibly welcoming atmosphere.

It was my wife Katie’s idea to order a steaming hot bowl of pozole rojo, $16.99. And I am sure glad she did. It's perfect for a hot summer day.

There are a variety of different types of pozole: verde (green), blanco (white), and rojo (red). Gloria’s specializes in rojo, the style most commonly found in Mexico City. The deeply viscous broth reaches a velvety texture from a combination of cooked hominy and fatty chunks of bone-in pork, giving the dish a bold profile. Those hunks of pork were almost too big to fit onto a spoon, forcing me to use my hands to grab them out of the bowl, resulting in some seriously sticky-icky fingers. But once that juicy, fatty pork bone hits your taste buds, it doesn’t matter.

Wonton Noodle Soup at Delicious Food Corner

Wonton noodle soup from Delicious Food Corner in San Gabriel, $11.95.

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Gab Chabrán

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LAist

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When it's hot, I crave Hong Kong cafe-style cuisine — the kind known for its “greasy spoon” vibes, similar to American-style diners. These restaurants feature a combination of Western and Eastern cuisines, usually surrounding coffee and tea.

I suggest heading to Delicious Food Corner in Alhambra to seek sustenance when the heat hits. I also suggest the comforting flavor of steaming bowls of noodle soup, with plump wonton dumplings floating in a nest of thin egg noodles with leafy Chinese broccoli (aka gai lan).

I like to add a few heaping spoonfuls of the chili crisp on the table for an extra kick and texture. The last time I was there, I decided to try my luck with the steamy wontons before giving them an appropriate amount of time to cool off, and instantly burned my mouth. So, don't be me. But I just couldn't wait to take a bite of the fatty goodness of that shrimp and pork combination. (When eating the gai lan, I was met with a wave of nostalgia: My parents used to order it at dim sum with a side of oyster sauce back when I was just a little kid, and I would happily dig in.)

While Professor Jay probably won’t recommend it, I washed down the soup with an iced lemon tea during my last visit, and I recommend you do the same. This tea is sweetened with more sugar than I prefer to admit and pairs perfectly with the rest of the meal. And yes, I asked for a refill.

Chowder Burger at The Chowder Barge

The Chowder Burger at Chowder Barge in Wilmington defies traditional classification, but that doesn't make it any less memorable.

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Courtesy of Chowder Barge

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If you ever find yourself in Wilmington, do yourself a favor and stop at The Chowder Barge, “LA Harbor's Only Floating Restaurant,” as its website describes.

Built in 1934 as part of a support vessel for filming the Clark Gable vehicle Mutiny On The Bounty, the building kicked around the harbor until it was cemented in its current place in the mid-1970s.

Stepping on the Chowder Barge feels like entering a time machine adorned with various kitschy interiors still used for many films today, such as Paul Thomas Anderson’s adaptation of the Thomas Pynchon novel Inherent Vice and the Showtime series Dexter.

Yet despite its cinematic history, there’s another reason why I love the Chowder Barge: One specific menu item. The Chowder Burger, $15.50.

You might be wondering what precisely a Chowder Burger is. Picture a large bowl that contains a 5-oz cheeseburger — bun included — covered with piping hot white clam chowder.

The sopping mess of a meal may not be gourmet by most standards, but that’s not the point. It’s a dish that can only be enjoyed in a floating restaurant filled with retro nautical decor, thus putting it in a class all its own.

There’s something special about an entire burger submerged in a cream-based soup dotted with tiny bits of potato and clams. For a couple of bucks more, you can make it double where they add a handful of fried clam strips for good measure, which is worth it.

Oxtail and Beef Shank Pho at Phoholic

The oxtail and beef shank from Phoholic in Westminster make for a perfect mid-afternoon soup dip in the heat of summer.

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Gab Chabrán

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LAist

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I’m not a huge ramen guy these days. I think I had my fill during the mid-2000s. Ingesting all of that, the fatty broth became overkill.

These days, though, I gravitate toward pho, which is much more suitable for my palate.

Phoholic, even on weekday lunch, can draw significant crowds; however, don’t be dissuaded by that or by the small lot, as there’s plenty of street parking around the corner. The service there is efficient yet friendly. The menu is welcoming and broken up into sections, including “The Beginners,” and a section for those looking for a bit more adventure, and finally, a section for the pro pho “Holic,” all offering various cuts of beef.

On my recent visit, I decided to go with the oxtail and thin shavings of beef shank with small chewy noodles off the Holic section, $15.50. The steaming bowl appeared shortly after ordering, with sides of fresh basil, thinly sliced raw white onions, and jalapeños, all of which I applied liberally.

The succulent cuts of beef mixed with the light, semi-sweet tasting broth with its notes of ginger and star anise felt almost restorative as I alternated between bites of the two cuts of juicy oxtail.

Sure, it’s a lot of food, but afterward, I didn’t feel overly full, knowing I’d return soon this summer to take another dip.