Vegetarian Spicy Sichuan Hot Pot Soup Base
Elevate your hot pot experience with this Vegetarian Spicy Sichuan Hot Pot Soup Base, a vibrant and aromatic broth packed with bold flavors. Perfect for hosting a cozy dinner or indulging in authentic Sichuan cuisine at home, this recipe features a harmonious blend of dried chili peppers, Sichuan peppercorns, doubanjiang, and fermented black beans for a fiery and umami-rich taste. Infused with warming spices like star anise, cinnamon, and cardamom, and balanced with vegetarian stock and a touch of Shaoxing wine, this soup base is the ideal foundation for cooking an array of fresh vegetables, tofu, and noodles. Quick prep and simmering make it convenient yet deeply flavorful, offering a restaurant-worthy hot pot experience right in your kitchen.
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Recipe Information
Ingredients
- 15 pieces Dried facing heaven chili peppers (or other mild dried chili peppers)
- 2 tablespoons Sichuan peppercorns
- 1 cup Neutral-flavored vegetable oil
- 3 tablespoons Doubanjiang (fermented broad bean chili paste, vegetarian)
- 2 teaspoons Fermented black beans (optional for extra umami)
- 6 cloves Garlic, finely minced
- 2 inches Ginger, thinly sliced
- 2 pieces Star anise
- 1 piece Cinnamon stick
- 3 pieces Bay leaves
- 2 pieces Cardamom pods
- 6 cups Vegetarian stock (such as mushroom or kombu stock)
- 2 tablespoons Light soy sauce
- 2 tablespoons Shaoxing wine (optional for depth)
- 1 tablespoon Rock sugar (or granulated sugar)
- 1 teaspoon Salt
- 3 stalks Scallions, cut into 2-inch pieces
Instructions
1. Prepare the dried chili peppers by cutting them into halves or thirds, shaking out most of the seeds to control the heat level. Soak the peppers in warm water for 10 minutes, then drain and pat them dry.
2. Heat the vegetable oil in a large pot or wok over medium heat. When the oil is warm, add the Sichuan peppercorns and stir-fry for 1–2 minutes until fragrant, being careful not to let them burn.
3. Add the soaked dried chili peppers to the oil and stir-fry for an additional 2–3 minutes until aromatic. Set the heat to low if needed to prevent the peppers from burning.
4. Stir in the doubanjiang and fermented black beans (if using). Fry the mixture for 3–4 minutes to release the oils and aromas.
5. Add the minced garlic, sliced ginger, cinnamon stick, star anise, bay leaves, and cardamom pods. Continue to stir-fry for another 2 minutes, allowing the spices and aromatics to infuse into the base.
6. Gradually pour in the vegetarian stock, stirring to ensure the spice mixture is well incorporated into the liquid.
7. Add soy sauce, Shaoxing wine (if using), rock sugar, salt, and scallion pieces. Stir to combine.
8. Bring the soup base to a gentle boil, then reduce the heat and let it simmer uncovered for about 25 minutes to allow the flavors to meld.
9. Taste the soup base and adjust the seasoning as needed (e.g., adding more salt, sugar, or soy sauce).
10. Strain the soup base if desired, or leave the aromatics and spices in for a more rustic presentation. Transfer the soup base to a hot pot and serve with your choice of vegetables, tofu, noodles, and other hot pot ingredients.
Nutrition Facts
Calories |
2518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.1 g | 313% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10113 mg | 440% | |
| Total Carbohydrate | 90.4 g | 33% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 26.8 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1418 mg | 30% | |
*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.
