Vegan Spicy Sichuan Hot Pot Soup Base

Dive into the bold and tongue-tingling world of Sichuan cuisine with this Vegan Spicy Sichuan Hot Pot Soup Base! Bursting with fiery dried red chilies, aromatic Sichuan peppercorns, and umami-packed doubanjiang, this plant-based broth delivers all the sizzling heat and complex spices of traditional hot pot in a vegan-friendly package. Infused with the earthy richness of dried shiitake mushrooms, fragrant ginger, garlic, and warming spices like cinnamon and star anise, this soup base is perfect for creating an unforgettable communal dining experience. Whether you're simmering fresh vegetables, tofu, or noodles, this richly spiced broth serves as the heart and soul of your hot pot feast. Easy to make and packed with layers of flavor, it's the ultimate choice for lovers of spicy, vegan comfort food.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 20 pieces Dried red chilies
• 2 tablespoons Sichuan peppercorns
• 4 tablespoons Vegetable oil
• 4 slices Ginger
• 5 cloves Garlic cloves
• 3 stalks Scallions
• 2 tablespoons Fermented black beans (douchi)
• 3 tablespoons Doubanjiang (spicy fermented broad bean paste)
• 6 cups Vegetarian mushroom stock
• 6 pieces Dried shiitake mushrooms
• 1 piece Cinnamon stick
• 2 pieces Star anise
• 2 pieces Bay leaves
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 2 tablespoons Light soy sauce (gluten-free if needed)
• 1 tablespoon Rice vinegar

Directions

Step 1

Soak the dried shiitake mushrooms in 1 cup of warm water for 20 minutes. Save the soaking liquid and slice the mushrooms once softened.

Step 2

Rinse and pat dry the dried red chilies. Cut them into small pieces and remove the seeds if you prefer less heat.

Step 3

Heat the vegetable oil in a large pot over medium heat. Add the Sichuan peppercorns and dried red chilies. Stir-fry for 1-2 minutes until aromatic, but be careful not to burn them.

Step 4

Add the ginger slices, garlic cloves (crushed), and scallions (cut into 2-inch pieces) to the pot. Sauté for another minute.

Step 5

Stir in the fermented black beans and doubanjiang. Cook for 2-3 minutes, allowing the flavors to meld.

Step 6

Pour in the vegetarian mushroom stock and the reserved shiitake soaking liquid. Bring to a simmer.

Step 7

Add the soaked and sliced shiitake mushrooms, cinnamon stick, star anise, and bay leaves. Let the broth simmer gently for 20 minutes, allowing the spices to infuse.

Step 8

Season the broth with salt, sugar, light soy sauce, and rice vinegar. Taste and adjust as needed.

Step 9

Once complete, use the soup base immediately by ladling it into a hot pot setup, or store it in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(1877.9g)

Amount per serving	% Daily Value*
Calories	1247.7

Total Fat 63.0g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 33.6g
Cholesterol 0mg	0%
Sodium 10993.6mg	0%
Total Carbohydrate 159.5g	0%
Dietary Fiber 41.0g	0%
Total Sugars 20.0g
Protein 34.7g	0%

Vitamin D 924IU	0%
Calcium 365.4mg	0%
Iron 17.5mg	0%
Potassium 2862.8mg	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: 42.2%

Protein: 10.3%

Carbs: 47.5%