Sugar-Free Spicy Sichuan Hot Pot Soup Base
Dive into bold, authentic flavors with this Sugar-Free Spicy Sichuan Hot Pot Soup Base, a healthier twist on a beloved classic. Bursting with the fiery heat of dried Sichuan chili peppers and peppercorns, this recipe masterfully balances spice with the rich umami of fermented broad bean paste (Doubanjiang). Aromatics like garlic, ginger, and green onions, paired with warm spices like star anise and cinnamon, create a deeply fragrant broth. Simmered with your choice of stock, soy sauce, and a hint of rice vinegar, this soup base is perfect for a guilt-free, customizable hot pot experience. Whether strained for a refined finish or left unfiltered for a rustic touch, this sugar-free Sichuan hot pot is an irresistible centerpiece for a cozy, communal feast. Ideal for those seeking a bold, homemade hot pot base without added sugars—gather your favorite vegetables, proteins, and noodles, and let the simmering magic begin!
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Ingredients
- 20 pieces Dried Sichuan chili peppers
- 2 tablespoons Sichuan peppercorns
- 3 tablespoons Fermented broad bean paste (Doubanjiang)
- 3 tablespoons Neutral cooking oil (e.g., vegetable or canola)
- 5 cloves Garlic
- 2 inches Ginger
- 3 stalks Green onions
- 2 pieces Star anise
- 1 piece Cinnamon stick
- 3 leaves Bay leaves
- 8 cups Stock (chicken, vegetable, or bone broth)
- 3 tablespoons Light soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Salt
- 5 pieces Optional: Dried shiitake mushrooms
Directions
Step 1
Prepare the dried chilies by cutting them into 1-inch pieces. Shake out the seeds to reduce the heat level if desired. Peel and slice the garlic. Peel the ginger and thinly slice it. Chop the green onions into 3-inch sections.
Step 2
Heat a large pot or wok over medium heat. Add the neutral cooking oil and allow it to warm up for 1-2 minutes.
Step 3
Reduce the heat to low and add the Sichuan peppercorns. Stir-fry gently for 1 minute until aromatic, being careful not to burn them.
Step 4
Add the dried chili peppers to the oil. Stir-fry for another minute until they start to darken, releasing their fragrance.
Step 5
Stir in the fermented broad bean paste (Doubanjiang) and cook for 2-3 minutes, stirring frequently to release its rich, umami flavor.
Step 6
Add the garlic, ginger, green onions, star anise, cinnamon stick, and bay leaves. Stir everything together and cook for 2 minutes to let the aromatics infuse the oil.
Step 7
Pour in the stock of your choice. Stir well to combine with the spice mixture. Bring the liquid to a boil, then reduce to a gentle simmer.
Step 8
Add the light soy sauce, rice vinegar, and salt to season the soup base. Stir well and taste, adjusting salt levels if necessary. For added umami, throw in the optional dried shiitake mushrooms.
Step 9
Simmer the soup base for 20 minutes, allowing the flavors to fully develop.
Step 10
Strain the soup base if you prefer a smoother liquid, or leave it as is for a more rustic presentation. Transfer to a hot pot and serve with your choice of proteins, vegetables, and dipping sauces.
Nutrition Facts
| Serving size | (2278.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1018.0 |
| Total Fat 53.2g | 0% |
| Saturated Fat 4.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14446.5mg | 0% |
| Total Carbohydrate 119.6g | 0% |
| Dietary Fiber 32.8g | 0% |
| Total Sugars 14.1g | |
| Protein 35.9g | 0% |
| Vitamin D 770IU | 0% |
| Calcium 342.1mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 2897.2mg | 0% |
Source of Calories