Low Sodium Spicy Sichuan Hot Pot Soup Base

Dive into the bold and aromatic flavors of this **Low Sodium Spicy Sichuan Hot Pot Soup Base**, a lighter take on the classic fiery favorite. Crafted with a medley of fragrant ingredients like **Sichuan peppercorns**, **dried chili peppers**, and **fermented broad bean paste**, this recipe delivers that signature numbing spice without overwhelming sodium content. The addition of **low-sodium vegetable broth**, soy sauces, and optional natural sweeteners ensures a well-rounded depth of flavor, while star anise, cinnamon, and ginger infuse the base with warm, spiced undertones. Perfect for hosting a health-conscious, customizable hot pot feast, this soup base pairs beautifully with fresh vegetables, tofu, and your favorite proteins. Easy to prepare in under an hour, it’s a must-try for spice lovers looking to enjoy Sichuan cuisine with a mindful twist!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 15 pieces Dried chili peppers (mild or hot, depending on spice preference)
• 2 tablespoons Sichuan peppercorns
• 6 cups Low-sodium vegetable broth
• 6 cloves Garlic, minced
• 2 inches Fresh ginger, sliced
• 2 tablespoons Fermented broad bean paste (doubanjiang, low sodium if available)
• 2 tablespoons Low-sodium light soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry as a substitute)
• 3 tablespoons Neutral oil (such as vegetable or canola oil)
• 2 pieces Star anise
• 1 piece Cinnamon stick
• 2 pieces Bay leaves
• 3 stalks Green onions, chopped
• 1 teaspoon Low-sodium dark soy sauce
• 0.5 teaspoons Optional - Stevia or monk fruit sweetener (to taste, for slight balance)

Directions

Step 1

Prepare the dried chili peppers by cutting them into smaller pieces with scissors and removing most of the seeds to control the spice level. Set aside.

Step 2

Heat the neutral oil in a large pot over medium heat. Add the Sichuan peppercorns and toast until fragrant, about 1-2 minutes, being careful not to let them burn.

Step 3

Add the dried chili peppers, minced garlic, and sliced ginger to the pot. Stir-fry for another 2 minutes, allowing the aromatics to release their fragrance.

Step 4

Stir in the doubanjiang (fermented broad bean paste) and cook for 1-2 minutes until the oil turns a deep red color.

Step 5

Add the Shaoxing wine to deglaze the pot, followed by the low-sodium light soy sauce and dark soy sauce. Mix well.

Step 6

Add the star anise, cinnamon stick, and bay leaves to the pot. Pour in the low-sodium vegetable broth and bring the mixture to a boil.

Step 7

Lower the heat to a simmer and let the soup base cook for 25-30 minutes, allowing the flavors to meld together.

Step 8

Taste the soup base and adjust the flavor balance if needed. If desired, add a small amount of stevia or monk fruit sweetener to bring out a hint of sweetness.

Step 9

Once done, strain the soup base through a fine mesh strainer to remove the solids, leaving you with a smooth and aromatic hot pot soup base.

Step 10

Serve the soup base immediately with your hot pot setup, or store it in an airtight container in the fridge for up to 3 days. Enjoy with your favorite ingredients for dipping and cooking!

Nutrition Facts

Serving size	(1692.0g)

Amount per serving	% Daily Value*
Calories	775.3

Total Fat 48.6g	0%
Saturated Fat 3.8g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2436.5mg	0%
Total Carbohydrate 74.7g	0%
Dietary Fiber 14.9g	0%
Total Sugars 21.5g
Protein 14.6g	0%

Vitamin D 0IU	0%
Calcium 321.5mg	0%
Iron 10.9mg	0%
Potassium 2184.7mg	0%

*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.

Source of Calories

Fat: 55.0%

Protein: 7.3%

Carbs: 37.6%