The Ultimate Hot Pot Soup Base: A Guide To Finding The Perfect Broth For Your Taste

There are many options for hot pot soup bases, depending on your preferences and location.

If you're looking for a ready-made hot pot soup base, popular options include Laoganma Chilli Soup Base, Sichuan Mingyang Classic Hotpot Condiment, Sanwu Chongqing Hot Pot, Little Sheep Hotpot, Xiabu Xiabu Hot Pot Base, and Haidilao Hot Pot Base. These can be purchased online or at Asian supermarkets.

For those who prefer to make their own hot pot soup base from scratch, there are various recipes available, such as Sichuan spicy broth and chicken stock-based mild broth. The basic ingredients for a spicy broth include beef tallow or cooking oil, dried chilli peppers, Sichuan pepper, aromatics like scallions and garlic, and spices like star anise and cinnamon. For a milder broth, chicken or beef stock can be used as a base, with additional ingredients like tomatoes, shiitake mushrooms, and scallions.

Spicy vs mild hot pot soup bases

When it comes to hot pot soup bases, there are two main types: spicy and mild. Both have their unique characteristics and ingredients, catering to different taste preferences. Here is a detailed comparison between the two:

Spicy Hot Pot Soup Base:

The spicy hot pot soup base, also known as Hong You Guo Di in Chinese, originates from Sichuan and Chongqing. It is characterised by a high content of fat, typically beef tallow, which gives it a rich and aromatic flavour. This type of broth has a strong, sophisticated aroma and a distinctive mouth-numbing and hot sensation, known as Mala, which is the iconic feature of Sichuan cuisine.

To make the spicy soup base, a combination of dried chilli peppers, Sichuan pepper, and other spices such as star anise, cassia cinnamon, and bay leaves are used. Aromatics like scallions, onion, coriander, garlic, and ginger are also added to enhance the flavour. For a vegan alternative, beef tallow can be replaced with neutral-flavoured cooking oil.

The level of spiciness can be adjusted by choosing different varieties of dried chillies. Popular varieties in Sichuan include Facing Heaven Chili, Er Jing Tiao Chili, and Lantern Chili, with varying levels of heat and fragrance.

Mild Hot Pot Soup Base:

The mild hot pot soup base, also known as Qing Tang Guo Di in Chinese, is a non-spicy option that typically consists of stock, aromatics, herbs, and sometimes vegetables. It has a light and refreshing taste and is easy to prepare.

A simple version of the mild broth can be made with water, scallions, and ginger, while a more flavourful option would use stock made from pork, beef, chicken, mushroom, or tomatoes. For added flavours and colours, ingredients such as shiitake mushrooms, scallions, Chinese dates, and Goji berries can be included.

Customisation and Dipping Sauces:

When it comes to customisation, both spicy and mild bases offer flexibility. For the spicy base, the amount of Sichuan pepper and dried chilli can be adjusted to control the level of spiciness and numbing sensation. Meanwhile, the mild base can be enhanced with different types of stock and additional ingredients.

Additionally, hot pot enthusiasts can further customise their hot pot experience by using dipping sauces. Chilli dips and seasoned condiments can be added to control the spiciness and enhance the flavour of the broth.

Ready-Made Options:

For convenience, ready-made hot pot soup bases are available in the market. Brands like Haidilao, Laoganma, Sichuan Mingyang, Sanwu Chongqing, Little Sheep, and Xiabu Xiabu offer a range of classic Chinese hot pot bases, including spicy and mild options. These bases can be easily prepared by adding the package contents to boiling water and customising with preferred ingredients.

Ready-made vs homemade hot pot soup bases

Ready-made vs. Homemade Hot Pot Soup Bases

Preparing a hot pot soup base from scratch can be a fun and tasty endeavour, but it can also be time-consuming and require a lot of ingredients. Fortunately, there are many options for ready-made hot pot soup bases available on the market, which can be a convenient and tasty alternative. In this article, we will explore the pros and cons of both ready-made and homemade hot pot soup bases to help you decide which option is best for you.

Ready-Made Hot Pot Soup Bases

Ready-made hot pot soup bases are pre-packaged broths that can be easily prepared by adding the contents of the package to boiling water. These bases are widely available in Asian supermarkets and online, and they come in a variety of flavours, including spicy Sichuan, Mongolian, and seafood. They are perfect for those who want a quick and convenient way to enjoy hot pot without sacrificing taste.

Some popular brands of ready-made hot pot soup bases include Laoganma, Sichuan Mingyang, Sanwu Chongqing, Little Sheep, Xiabu Xiabu, and Haidilao. These bases typically come in small packets, perfect for one large pot of broth, and can also be used in stir-fries or as a base for sauces.

Homemade Hot Pot Soup Bases

For those who want to make their hot pot soup base from scratch, there are many recipes available online and in cookbooks. A basic hot pot soup base typically includes ingredients such as chicken or pork bones, ginger, scallions, white peppercorn, and other spices. More complex bases might include additional ingredients such as bean paste, chilli peppers, beef tallow, and various vegetables.

Making your own hot pot soup base allows you to control the ingredients and customise the flavour to your liking. It can be a fun and rewarding experience, especially for those who enjoy cooking and have the time to spare. However, it can be a more time-consuming and costly process than using a ready-made base.

Both ready-made and homemade hot pot soup bases have their advantages and disadvantages. Ready-made bases are convenient and widely available, while homemade bases allow for customisation and control over the ingredients. Ultimately, the best option depends on your personal preferences, time constraints, and budget.

Hot pot soup bases for different protein types, e.g. chicken, pork, beef, seafood, tofu

Hot Pot Soup Bases for Different Protein Types

Chicken

A chicken stock-based mild broth is a common choice for hot pot soup bases. To make this, you can boil a whole chicken or leg/thigh pieces in water with sliced ginger. Skim off any froth and leave to simmer for around 1-2 hours until the water becomes slightly milky. You can then pour this stock into your hot pot and add rehydrated shiitake mushrooms, scallions, Chinese dates, and Goji berries. Season with white pepper and salt to taste.

Pork

A basic hot pot stock can be made using chicken and pork bones. Cut 1000g of chicken into large chunks and add to a pot with 250g of pork bones, ginger, scallion, and 8-10 white peppercorns. Bring to a boil and simmer for 40 minutes to 1 hour. You can then add vegetables such as tomatoes, shiitake mushrooms, red dates, celery, and corn to your serving pot.

Beef

A classic Sichuan-style spicy broth is often made using beef tallow (beef dripping) as a key ingredient. This gives the broth a rich, aromatic flavour and a high fat content. Other ingredients include dried chilli peppers, Sichuan pepper, aromatics such as scallions and garlic, and spices like star anise and cassia cinnamon.

Seafood

Seafood hot pot soup bases are often made using dried seafood such as scallops and shrimp to impart a rich seafood flavour. Lee Kum Kee's soup base for seafood hot pot also includes soybean oil, salted chilli pepper, white sugar, monosodium glutamate, and modified corn starch.

Tofu

A spicy tofu hotpot can be made by first frying garlic and ginger, then adding mushrooms, sugar, broth, soy sauce, and chile-garlic sauce. After bringing this to a boil, add bok choy and tofu, followed by Chinese-style noodles.

Hot pot soup bases for different cuisines, e.g. Chinese, Thai, Japanese, Korean

Hot pot is a popular dish across many Asian cuisines, including Chinese, Thai, Japanese, and Korean. While there are some commonalities across these different styles, each cuisine puts its own unique spin on the dish. Here is an overview of the key characteristics of hot pot soup bases in each of these culinary traditions:

Chinese Hot Pot Soup Base

Chinese hot pot, or "huǒguō", is a popular dish that involves simmering a pot of soup in the middle of a dining table, with a variety of raw ingredients that diners can cook in the broth. The basic stock for Chinese hot pot is often made with chicken and pork bones, ginger, scallions, and white peppercorn. From there, a wide variety of ingredients can be added, including thinly sliced meat, leaf vegetables, mushrooms, vermicelli, potatoes, tofu, and seafood. Chinese hot pots can be further divided into Southern style and Northern style. Southern-style hot pots tend to have spicy broths and complex dipping sauces, with an emphasis on seafood, vegetables, and mushrooms. Northern-style hot pots, on the other hand, tend to be simpler and focus more on meat, particularly mutton.

Thai Hot Pot Soup Base

Thai hot pot, or "Thai suki", is quite different from its Japanese and Chinese counterparts. It typically features a wider variety of ingredients and a Thai-style dipping sauce made with chilli sauce, chilli, lime, and coriander leaves. Tom Yum is a common soup base for Thai hot pot, and coconut milk is sometimes used as a base as well. In addition, a variation called "mu kratha" combines the Thai hot pot with Korean barbecue.

Japanese Hot Pot Soup Base

In Japan, hot pots are known as "nabemono" and have several variations, including sukiyaki, yosenabe, shabu-shabu, oden, and chankonabe. While there are many unique styles, Japanese hot pots often feature ingredients such as thinly sliced beef, pork, and vegetables like onions, cabbage, and mushrooms. A Japanese-style hot pot typically uses a mild broth, allowing the flavours of the fresh ingredients to shine through.

Korean Hot Pot Soup Base

Korean hot pot is similar to other styles of hot pot, with a few distinct twists. The broth is typically made by combining cold water, dried kelp, and dried anchovies, and is seasoned with soy sauce, fish sauce, mirin, Korean fermented bean paste, and Korean red pepper paste. Korean hot pot often includes a variety of vegetables, such as potatoes, onions, cabbage, watercress, mushrooms, and chillies. In addition, Korean hot pot often features a fried rice bowl that is cooked in the broth at the end of the meal.

Hot pot soup bases for different spice levels, e.g. non-spicy, mildly spicy, very spicy

Hot pot is a fun meal to have with friends and family. The two most common types of hot pot broth are a Sichuan spicy broth and a chicken stock-based mild broth. Here are some options for hot pot soup bases for different spice levels:

Non-Spicy

A non-spicy hot pot soup base can be made with chicken stock, aromatics, herbs, and vegetables. This type of broth is called "Qing Tang Guo Di" in Chinese, which translates to "clear broth." It is a general term for non-spicy broths that are typically light in flavour and easy to prepare. An extremely simple version can be made with just water, scallions, and ginger. For a more flavourful option, you can use stock made from pork, beef, chicken, mushroom, or tomatoes as the liquid base.

Mildly Spicy

For a mildly spicy hot pot soup base, you can add some chilli peppers or Sichuan peppercorns to the non-spicy broth. You can also purchase a pre-made spicy hot pot soup base and add less of the hot oil or dried peppers to reduce the spice level. Another option is to use a butter-based spicy hot pot soup base, which is typically less spicy than the beef tallow-based broths.

Very Spicy

If you prefer a very spicy hot pot soup base, the Sichuan spicy broth is a popular choice. This type of broth is also known as "Hong You Guo Di," which translates to "red oil hot pot broth." It originates from Sichuan and Chongqing and has a high content of fat, usually beef tallow, and a strong, sophisticated aroma. To make it even spicier, you can add more dried chilli peppers or Sichuan peppercorns.

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