Vegan Spicy Sichuan Hot Pot Soup Base
Dive into the bold and fiery flavors of the Vegan Spicy Sichuan Hot Pot Soup Base, an irresistible plant-based twist on the classic Chinese hot pot tradition. Packed with fragrant Sichuan peppercorns, dried red chilies, and umami-rich doubanjiang, this easy-to-follow recipe creates a robust and aromatic broth that’s perfect for a communal dining experience. Infused with layers of spice, fermented black beans, and warming cinnamon and star anise, the soup base brings authentic Sichuan taste to your kitchen without meat or animal products. Vegetarian mushroom stock and shiitake mushrooms enhance the savory depth, while soy sauce, rice vinegar, and subtle sweetness round out the vibrant flavors. Ready in under an hour, this adaptable recipe is ideal for pairing with your favorite veggies, tofu, noodles, or other hot pot staples. Whether hosting a vegan-friendly feast or craving a mouthwatering Sichuan dish, this soup base is your ticket to spice-filled perfection.
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Recipe Information
Ingredients
- 20 pieces Dried red chilies
- 2 tablespoons Sichuan peppercorns
- 4 tablespoons Vegetable oil
- 4 slices Ginger
- 5 cloves Garlic cloves
- 3 stalks Scallions
- 2 tablespoons Fermented black beans (douchi)
- 3 tablespoons Doubanjiang (spicy fermented broad bean paste)
- 6 cups Vegetarian mushroom stock
- 6 pieces Dried shiitake mushrooms
- 1 piece Cinnamon stick
- 2 pieces Star anise
- 2 pieces Bay leaves
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoons Light soy sauce (gluten-free if needed)
- 1 tablespoon Rice vinegar
Instructions
Soak the dried shiitake mushrooms in 1 cup of warm water for 20 minutes. Save the soaking liquid and slice the mushrooms once softened.
Rinse and pat dry the dried red chilies. Cut them into small pieces and remove the seeds if you prefer less heat.
Heat the vegetable oil in a large pot over medium heat. Add the Sichuan peppercorns and dried red chilies. Stir-fry for 1-2 minutes until aromatic, but be careful not to burn them.
Add the ginger slices, garlic cloves (crushed), and scallions (cut into 2-inch pieces) to the pot. Sauté for another minute.
Stir in the fermented black beans and doubanjiang. Cook for 2-3 minutes, allowing the flavors to meld.
Pour in the vegetarian mushroom stock and the reserved shiitake soaking liquid. Bring to a simmer.
Add the soaked and sliced shiitake mushrooms, cinnamon stick, star anise, and bay leaves. Let the broth simmer gently for 20 minutes, allowing the spices to infuse.
Season the broth with salt, sugar, light soy sauce, and rice vinegar. Taste and adjust as needed.
Once complete, use the soup base immediately by ladling it into a hot pot setup, or store it in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10994 mg | 478% | |
| Total Carbohydrate | 159.5 g | 58% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 20.0 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 23.1 mcg | 116% | |
| Calcium | 365 mg | 28% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2863 mg | 61% | |
*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.
