The Hearty Taste Of Hot Pot Soup Base: A Culinary Adventure

Hot pot soup bases come in a variety of flavours, including chicken, mushroom, and spicy Sichuan. The latter is particularly popular, and is characterised by a high fat content, a strong aroma, and a distinctive mouth-numbing and spicy taste. Hot pot soup bases can be purchased pre-made, or made from scratch at home. The latter option allows for customisation of the ingredients, and can be used in other dishes, such as stir-fries.

Spicy Sichuan Hot Pot

The signature flavour of Sichuan hot pot is mala, a combination of the capsaicin in chilli peppers and the numbing quality of Sichuan peppercorns. The broth is also packed with aromatics such as star anise, cinnamon, bay leaves, ginger, garlic and spring onions.

To make the spicy broth, dried chillies are soaked and then blended into a paste. This is fried with aromatics and spices, and then stock is added. The broth is then transferred to a pot on a portable stove in the centre of the table, with a selection of raw meats, seafood and vegetables for diners to cook in the broth.

A mild broth can also be made without the chillies and peppercorns. This is made in the same way but with the addition of chicken, shiitake mushrooms, scallions, Chinese dates and goji berries.

Tomato Hot Pot

Ingredients

• Tomatoes: Provide a tart and sweet flavour.
• Meat: Thinly sliced beef is commonly used, adding a contrasting texture.
• Mushrooms: Enoki mushrooms and shiitake mushrooms are popular choices, offering a crunchy texture.
• Noodles: Mung bean vermicelli, also known as glass noodles, are a gluten-free option that adds texture.
• Vegetables: Scallions, garlic, ginger, and leafy greens are commonly used.
• Seasonings: Soy sauce, sugar, sesame oil, and white pepper are used to enhance the flavour.

Preparation

The preparation for tomato hot pot is relatively simple and can be done in a few easy steps:

• Soak the mung bean vermicelli in warm water for about 15 minutes to soften them.
• Prepare the enoki mushrooms by trimming the ends and rinsing them. Separate them into smaller sections.
• Blanch the tomatoes by scoring an 'X' at the bottom and lowering them into boiling water for 30 seconds. Peel and cut them into chunks.
• Cook the beef by blanching it in boiling water for a quick poaching process. This ensures a cleaner soup.
• Sauté the scallions, garlic, ginger, and tomato paste in a soup pot until fragrant.
• Add the remaining ingredients, including the tomatoes, seasonings, chicken stock, and water. Bring to a boil and then simmer for 5-10 minutes.
• Add the mushrooms and vermicelli, covering and simmering for an additional 3-5 minutes.
• Stir in the beef, along with white pepper and salt to taste.
• Garnish with cilantro and chopped scallion greens.

Serving

Chicken Broth

The chicken broth base is usually mild in flavour, but it can be spiced up with the addition of dried chilli peppers, Sichuan pepper, and star anise. The broth can also be made more savoury by adding beef tallow or cooking oil.

Ingredients:

• Chicken stock or broth
• Chicken meat
• Seafood (shrimp, salmon, scallops)
• Napa cabbage and bok choy
• Fish balls
• Mushrooms
• Garlic
• Ginger
• Green onions
• Soy sauce
• Sesame oil

Directions:

• Arrange the fresh ingredients (chicken, seafood, vegetables) on plates, grouping similar kinds together.
• Heat cooking oil in a skillet and fry minced garlic until it turns light brown.
• Transfer the garlic oil to a small bowl and allow it to cool.
• Add chicken stock, water, and ground white pepper to a pot and bring to a boil.
• Add the Napa cabbage and cook for 1 minute.
• Add each ingredient to the pot in batches, cooking in 2-3 batches: fish balls, chicken, tofu, mushrooms, shrimp, salmon, scallops, and baby bok choy.
• Once the soup boils, drizzle garlic oil on top and stir.
• Serve the cooked ingredients with some soup in bowls, along with condiments such as soy sauce or chili oil.

Mala Beef Broth

The process of making the broth starts with toasting the spices, frying the chilli bean paste and aromatics, and gently boiling the broth. The spices used include star anise, Sichuan peppercorns, and dried chillies, which are toasted in a dry skillet until fragrant. The chilli bean paste is then fried in oil until it darkens in colour, followed by the addition of aromatics such as onions, shallots, scallions, garlic, and ginger. These ingredients are cooked until softened, and then wine is added to the mixture.

The beef bones are placed in a large pot, covered with water, and brought to a boil. After reducing the heat and cooking for a few minutes, the bones are drained and the pot is rinsed and wiped. The toasted spices, rock sugar, and soy sauce are added back to the pot along with the bones, and the mixture is covered with water and brought to a boil again. The heat is then reduced, and the broth is cooked gently for several hours.

The mala beef broth can be served as a main dish for lunch or dinner, accompanied by steamed vegetables or dumplings. It is a comforting and satisfying meal, perfect for spice enthusiasts looking for a bold and fiery flavour.

Herbal Mushroom Broth

The ingredients used in this broth include:

• Assorted mushrooms (such as shiitake, king oyster, and/or portobello)
• Onions
• Shallots
• Garlic
• Scallions
• Napa cabbage
• Leeks
• Ginger
• Shaoxing wine (Chinese rice wine), michiu, or dry sake
• Dried shiitake mushrooms
• White rock sugar or granulated sugar
• Pitted dried jujubes (Chinese red dates)
• Dried sliced dang gui (angelica root)
• Dried goji berries
• Salt

To make the broth, heat oil in a large pot over high heat. Cook the fresh mushrooms, stirring occasionally, until browned. Add onions, shallots, garlic, and chopped scallions. Cook until the onions are softened and lightly browned.

Next, add the cabbage, leeks, ginger, and wine, and cook until the cabbage is softened. Then, add the dried shiitake mushrooms, rock sugar, jujubes, dang gui, and goji berries. Pour in cold water and bring to a boil. Reduce the heat, cover the pot, and simmer for about an hour.

Finally, scoop out the solids from the broth, pressing with a spoon to extract as much liquid as possible. Set aside the mushrooms for serving and discard the remaining solids. Stir salt into the broth and season with more salt if needed. Top with additional jujubes, dang gui, goji berries, and scallions.

How to serve

This mild broth pairs well with a spicier broth in a divided hot pot, as switching between the two "makes your palate dance". However, if you prefer a spicier broth, you can add chilli bean paste and dried chillies to this recipe.

Frequently asked questions