Sugar-Free Spicy Sichuan Hot Pot Soup Base
Dive into the bold and authentic flavors of this Sugar-Free Spicy Sichuan Hot Pot Soup Base, a health-conscious take on the iconic Sichuan dish. Packed with aromatic spices and umami-rich ingredients like fermented broad bean paste (Doubanjiang), Sichuan peppercorns, dried chili peppers, ginger, and garlic, this soup base offers a deep, complex heat without any added sugar. Infused with cinnamon, star anise, and bay leaves for a fragrant twist, it's simmered to perfection in your choice of stock, creating the ideal foundation for a dynamic hot pot experience. Whether you opt for chicken, vegetable, or bone broth, this recipe balances bold flavors with versatility, making it perfect for customizing with proteins, fresh veggies, and dipping sauces. Easy-to-make, ready in just 45 minutes, and perfect for sharing with friends or family, this recipe transforms traditional Sichuan cuisine into a wholesome delight.
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Recipe Information
Ingredients
- 20 pieces Dried Sichuan chili peppers
- 2 tablespoons Sichuan peppercorns
- 3 tablespoons Fermented broad bean paste (Doubanjiang)
- 3 tablespoons Neutral cooking oil (e.g., vegetable or canola)
- 5 cloves Garlic
- 2 inches Ginger
- 3 stalks Green onions
- 2 pieces Star anise
- 1 piece Cinnamon stick
- 3 leaves Bay leaves
- 8 cups Stock (chicken, vegetable, or bone broth)
- 3 tablespoons Light soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Salt
- 5 pieces Optional: Dried shiitake mushrooms
Instructions
Prepare the dried chilies by cutting them into 1-inch pieces. Shake out the seeds to reduce the heat level if desired. Peel and slice the garlic. Peel the ginger and thinly slice it. Chop the green onions into 3-inch sections.
Heat a large pot or wok over medium heat. Add the neutral cooking oil and allow it to warm up for 1-2 minutes.
Reduce the heat to low and add the Sichuan peppercorns. Stir-fry gently for 1 minute until aromatic, being careful not to burn them.
Add the dried chili peppers to the oil. Stir-fry for another minute until they start to darken, releasing their fragrance.
Stir in the fermented broad bean paste (Doubanjiang) and cook for 2-3 minutes, stirring frequently to release its rich, umami flavor.
Add the garlic, ginger, green onions, star anise, cinnamon stick, and bay leaves. Stir everything together and cook for 2 minutes to let the aromatics infuse the oil.
Pour in the stock of your choice. Stir well to combine with the spice mixture. Bring the liquid to a boil, then reduce to a gentle simmer.
Add the light soy sauce, rice vinegar, and salt to season the soup base. Stir well and taste, adjusting salt levels if necessary. For added umami, throw in the optional dried shiitake mushrooms.
Simmer the soup base for 20 minutes, allowing the flavors to fully develop.
Strain the soup base if you prefer a smoother liquid, or leave it as is for a more rustic presentation. Transfer to a hot pot and serve with your choice of proteins, vegetables, and dipping sauces.
Nutrition Facts
Calories |
1018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14446 mg | 628% | |
| Total Carbohydrate | 119.6 g | 43% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 14.1 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 19.2 mcg | 96% | |
| Calcium | 342 mg | 26% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2897 mg | 62% | |
*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.
