Vegetarian Spicy Sichuan Hot Pot Soup Base

Dive into the rich, fiery world of Sichuan cuisine with this *Vegetarian Spicy Sichuan Hot Pot Soup Base*! Bursting with bold flavors, this aromatic broth combines the signature numbing heat of Sichuan peppercorns and dried chili peppers with layers of umami from vegetarian doubanjiang and fermented black beans. A medley of warming spices like star anise, cinnamon, and cardamom infuse the broth, while garlic, ginger, and scallions add fresh, zesty notes. Perfectly balanced with light soy sauce, a touch of rock sugar, and earthy vegetarian stock, this recipe is a plant-based twist on a beloved classic. Ready in under an hour, it's the ideal foundation for a cozy hot pot night featuring your favorite vegetables, tofu, and noodles. Make every dip a flavorful adventure with this authentic Sichuan-style recipe!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 15 pieces Dried facing heaven chili peppers (or other mild dried chili peppers)
• 2 tablespoons Sichuan peppercorns
• 1 cup Neutral-flavored vegetable oil
• 3 tablespoons Doubanjiang (fermented broad bean chili paste, vegetarian)
• 2 teaspoons Fermented black beans (optional for extra umami)
• 6 cloves Garlic, finely minced
• 2 inches Ginger, thinly sliced
• 2 pieces Star anise
• 1 piece Cinnamon stick
• 3 pieces Bay leaves
• 2 pieces Cardamom pods
• 6 cups Vegetarian stock (such as mushroom or kombu stock)
• 2 tablespoons Light soy sauce
• 2 tablespoons Shaoxing wine (optional for depth)
• 1 tablespoon Rock sugar (or granulated sugar)
• 1 teaspoon Salt
• 3 stalks Scallions, cut into 2-inch pieces

Directions

Step 1

1. Prepare the dried chili peppers by cutting them into halves or thirds, shaking out most of the seeds to control the heat level. Soak the peppers in warm water for 10 minutes, then drain and pat them dry.

Step 2

2. Heat the vegetable oil in a large pot or wok over medium heat. When the oil is warm, add the Sichuan peppercorns and stir-fry for 1–2 minutes until fragrant, being careful not to let them burn.

Step 3

3. Add the soaked dried chili peppers to the oil and stir-fry for an additional 2–3 minutes until aromatic. Set the heat to low if needed to prevent the peppers from burning.

Step 4

4. Stir in the doubanjiang and fermented black beans (if using). Fry the mixture for 3–4 minutes to release the oils and aromas.

Step 5

5. Add the minced garlic, sliced ginger, cinnamon stick, star anise, bay leaves, and cardamom pods. Continue to stir-fry for another 2 minutes, allowing the spices and aromatics to infuse into the base.

Step 6

6. Gradually pour in the vegetarian stock, stirring to ensure the spice mixture is well incorporated into the liquid.

Step 7

7. Add soy sauce, Shaoxing wine (if using), rock sugar, salt, and scallion pieces. Stir to combine.

Step 8

8. Bring the soup base to a gentle boil, then reduce the heat and let it simmer uncovered for about 25 minutes to allow the flavors to meld.

Step 9

9. Taste the soup base and adjust the seasoning as needed (e.g., adding more salt, sugar, or soy sauce).

Step 10

10. Strain the soup base if desired, or leave the aromatics and spices in for a more rustic presentation. Transfer the soup base to a hot pot and serve with your choice of vegetables, tofu, noodles, and other hot pot ingredients.

Nutrition Facts

Serving size	(1936.1g)

Amount per serving	% Daily Value*
Calories	2517.7

Total Fat 244.1g	0%
Saturated Fat 34.8g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 10112.9mg	0%
Total Carbohydrate 90.4g	0%
Dietary Fiber 17.2g	0%
Total Sugars 26.8g
Protein 17.7g	0%

Vitamin D 0IU	0%
Calcium 358.4mg	0%
Iron 12.6mg	0%
Potassium 1418.0mg	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: 83.6%

Protein: 2.7%

Carbs: 13.8%