Spicy Soup Base
Hot pot soup base for one of the most popular flavors––Sichuan hot pot.
Ingredients
- 1 inch Ginger Peeled, Sliced 1/4"
- 5 ea Bay Leaves
- 10 cloves Garlic Peeled, Crushed
- 5 ea Star Anise
- 1 ea Cinnamon Stick
- 1 tbsp Sichuan peppercorns Toasted, Lightly crushed
- 12 ea Dried Red Chilies
- 3 tbsp Doubanjiang Spicy Bean paste
- 12 cups Chicken Stock
- 2 tbsp Neutral Oil
Instructions
- Place a wok over medium heat, and bring the oil to a spider
- Add the ginger and cook for ~ 1 minute, until carmelized and fragernt
- Add the bay leaves, garlic, cinnamon stick, star anise, and cloves. Cook for another 2 minutes, until very fragrant.
- Add the Sichuan peppercorns, dried chilies (whole), and the spicy bean paste.
- Cook for another 2 minutes, and then add the stock. Bring to a boil,
- Serve in a preheated clay pot, or other pot
Notes
Really a basic spicy soup, suitable as a hot pot, or toss all the sad veggies in the fridge and make a soup.
Note: This uses chilies (which can vary from mild to WILD), and Sichuan peppercorns (which can impact the spice level), so do be conservative.
The oil base, minus the chicken stock can be used in Mala Xiang Guo, (Mala Dry Pot) dish.
As Dr. Song would say, "Spoilers..."
Nutrition
Calories: 127kcalCarbohydrates: 13gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 7mgSodium: 441mgPotassium: 291mgFiber: 1gSugar: 5gVitamin A: 276IUVitamin C: 2mgCalcium: 19mgIron: 1mg
Tried this recipe?Let us know how it was!