Low Sodium Spicy Sichuan Hot Pot Soup Base
Transform your hot pot experience with this Low Sodium Spicy Sichuan Hot Pot Soup Base, a health-conscious twist on the fiery, flavor-packed culinary icon. Crafted with aromatic Sichuan peppercorns, fragrant star anise, and a balance of heat from dried chili peppers, this soup base delivers the signature boldness of Sichuan cuisine while keeping sodium levels in check. The combination of fermented doubanjiang, low-sodium soy sauces, Shaoxing wine, and a touch of optional natural sweetener creates a harmonious depth of flavor that’s perfect for dipping your favorite fresh ingredients. Ready in just 50 minutes, this homemade hot pot base is easy to prepare and can be tailored to your spice preferences. Whether you're hosting a cozy gathering or indulging in a solo hot pot feast, this recipe guarantees a satisfying, guilt-free culinary adventure.
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Recipe Information
Ingredients
- 15 pieces Dried chili peppers (mild or hot, depending on spice preference)
- 2 tablespoons Sichuan peppercorns
- 6 cups Low-sodium vegetable broth
- 6 cloves Garlic, minced
- 2 inches Fresh ginger, sliced
- 2 tablespoons Fermented broad bean paste (doubanjiang, low sodium if available)
- 2 tablespoons Low-sodium light soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry as a substitute)
- 3 tablespoons Neutral oil (such as vegetable or canola oil)
- 2 pieces Star anise
- 1 piece Cinnamon stick
- 2 pieces Bay leaves
- 3 stalks Green onions, chopped
- 1 teaspoon Low-sodium dark soy sauce
- 0.5 teaspoons Optional - Stevia or monk fruit sweetener (to taste, for slight balance)
Instructions
Prepare the dried chili peppers by cutting them into smaller pieces with scissors and removing most of the seeds to control the spice level. Set aside.
Heat the neutral oil in a large pot over medium heat. Add the Sichuan peppercorns and toast until fragrant, about 1-2 minutes, being careful not to let them burn.
Add the dried chili peppers, minced garlic, and sliced ginger to the pot. Stir-fry for another 2 minutes, allowing the aromatics to release their fragrance.
Stir in the doubanjiang (fermented broad bean paste) and cook for 1-2 minutes until the oil turns a deep red color.
Add the Shaoxing wine to deglaze the pot, followed by the low-sodium light soy sauce and dark soy sauce. Mix well.
Add the star anise, cinnamon stick, and bay leaves to the pot. Pour in the low-sodium vegetable broth and bring the mixture to a boil.
Lower the heat to a simmer and let the soup base cook for 25-30 minutes, allowing the flavors to meld together.
Taste the soup base and adjust the flavor balance if needed. If desired, add a small amount of stevia or monk fruit sweetener to bring out a hint of sweetness.
Once done, strain the soup base through a fine mesh strainer to remove the solids, leaving you with a smooth and aromatic hot pot soup base.
Serve the soup base immediately with your hot pot setup, or store it in an airtight container in the fridge for up to 3 days. Enjoy with your favorite ingredients for dipping and cooking!
Nutrition Facts
Calories |
775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2436 mg | 106% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 21.5 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2185 mg | 46% | |
*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.
