Gluten-Free Spicy Sichuan Hot Pot Soup Base
Dive into the bold, mouthwatering flavors of this Gluten-Free Spicy Sichuan Hot Pot Soup Base, a perfect recipe for those seeking an authentic yet dietary-friendly twist on a Chinese classic. Bursting with the heat of dried Sichuan chili peppers, aromatic garlic and ginger, and the unmistakable tingle of whole Sichuan peppercorns, this soup base creates a vibrant, gluten-free foundation for your hot pot experience. Featuring gluten-free Sichuan doubanjiang and coconut aminos as flavorful substitutes, it harmoniously balances spice, umami, and tang with cinnamon, star anise, and rice vinegar. Ready in just an hour, this soup base is perfect for simmering with your favorite gluten-free ingredients like meats, tofu, or seasonal vegetables at the table. A must-try recipe for spice lovers, it’s a healthy, gluten-free celebration of Sichuan cuisine!
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Recipe Information
Ingredients
- 10 pieces Dried Sichuan chili peppers
- 10 pieces Dried red chili peppers
- 3 tablespoons Gluten-free Sichuan doubanjiang (fermented broad bean paste)
- 2 tablespoons Coconut aminos (gluten-free soy sauce substitute)
- 6 cups Gluten-free chicken or vegetable stock
- 4 cloves Garlic cloves (finely minced)
- 2 inches Ginger (sliced)
- 3 stalks Green onions (cut into 2-inch pieces)
- 2 teaspoons Whole Sichuan peppercorns
- 2 pieces Star anise
- 2 pieces Bay leaves
- 1 piece Cinnamon stick
- 1 cup Neutral oil (such as vegetable or avocado oil)
- 1 tablespoon Sesame oil
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 tablespoon Rice vinegar
Instructions
Heat the neutral oil in a large heavy-bottomed pot over medium heat until shimmering.
Add the dried Sichuan chili peppers, dried red chili peppers, and Sichuan peppercorns. Stir-fry for 1-2 minutes, being careful not to burn them.
Lower the heat and add the minced garlic and sliced ginger. Stir-fry until fragrant, about 30 seconds.
Stir in the gluten-free Sichuan doubanjiang and cook for 1-2 minutes to release its aroma.
Add the star anise, bay leaves, and cinnamon stick, and stir to combine.
Pour in the gluten-free chicken or vegetable stock, scraping the bottom of the pot to deglaze it. Bring to a boil, then reduce to a simmer.
Add the green onions, coconut aminos, sesame oil, salt, sugar, and rice vinegar. Stir well.
Simmer the soup base uncovered for 30 minutes to let the flavors meld together.
Strain the soup base through a fine-mesh strainer into a clean pot to remove the solids. Discard the solids.
Taste and adjust seasoning if needed. Add more salt or vinegar to achieve the desired balance of saltiness and tang.
Serve the spicy Sichuan hot pot soup base immediately in a simmering hot pot, and add your choice of gluten-free ingredients for cooking such as vegetables, meats, or tofu.
Nutrition Facts
Calories |
2598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.0 g | 333% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10504 mg | 457% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 17.8 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1352 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
