ramyaramesh3007Try this easy mala tang hotpot recipe with a spicy, numbing broth, fragrant aromatics, fresh vegetables and protein. Customisable, comforting and full of flavour!
Malatang is probably a dish you may have not tried before but if you have, you would probably love it. It’s highly customisable which means you can choose what goes into it. Anything mala-flavoured is intriguing to me and the flavour profile can somewhat be described as spicy, numbing and tangy.
麻 (má): Refers to the numbing sensation from Sichuan peppercorns (also called “prickly ash”). These peppercorns contain compounds like hydroxy-alpha-sanshool that create a tingling, numbing sensation in the mouth. They sell these in whole and powdered forms.
辣 (là): Refers to the spicy heat, usually derived from dried red chilies or chili oil. This element gives the dish its signature fiery kick.
There is regular malatang and then there is mala milk hotpot that adds some richness and creaminess to the broth. You can add a splash of unsweetened oat milk or soy milk if you’d like to make the milk version. You can find how to make Sichuan Maladse;lvb
Ingredients You Need
Here are some ideas of what you can include in your Malatang:
- leafy greens – spinach, cabbage, lettuce, kai lan, chye sim, bok choy and more…
- water-based vegetables – tomatoes, broccoli, different varieties of mushrooms, bittergourd
- protein – silken tofu, firm tofu, tempeh, seitan, plant-based meat substitutes, different types of beancurd skin
- noodles – ramen or glass noodles if you’re gluten free!
- herbs and aromatics – garlic, cilantro, scallions
- whole spices – dried red chilies
- sauces and seasonings – vegan mala paste, toasted sesame oil
- rice – the perfect accompaniment to a hot soup but this is completely optional!
Gluten free substitutions: Use gluten free chili oil instead of hot bean paste and gluten free soy sauce / tamari / coconut aminos instead of regular soy sauce. You can have the soup with rice instead of wheat noodles or use rice vermicelli / flat rice noodles. In this recipe, we’re using glass noodles made out of sweet potato!
Allium free substitutions: Use an allium free mala tang paste. Omit garlic and substitute with a pinch of hing (asafoetida). You can also omit scallions.
Lazy Mala Tang Recipe
Ingredients
- 1 pack mala hotpot base or cube!
- 2 tbsp neutral oil or olive oil
- 6 cups water
- 5 cloves garlic smashed
- 3 stalks scallions white part only
- 5 dried red chilies
- 3 tbsp light soy sauce
- 3 tbsp shaoxing wine
- 2 tbsp silken tofu
- 300 g silken tofu
- 1 cluster shimeji mushrooms around 1.5 cups
- 1 cup king oyster mushrooms sliced
- 1 pack enoki mushrooms
- 1 pack tofu puffs
- 1/2 zucchinni
- 8-10 bok choy
- 2 cakes sweet potato glass noodles
- 1 cup frozen vegan mutton or dumplings work too
- salt as needed
Garnish
- 1 cup cilantro
- 1/4 cup spring onions green part
- chili oil crisp
Instructions
- Add oil into a deep pot, and saute garlic, white part of scallions (1-2 inches in length) and chopped dried red chilies.
- Saute for 1-2 minutes. Add hotpot base according to package instructions. I added a splash of water to mine to saute.
- Add silken tofu, break them up then add enoki mushrooms, shimeji mushrooms and sliced king oyster mushrooms.
- Add water, light soy sauce, shaoxing wine, sesame oil.
- Add on top zucchinni, glass noodles, any frozen meats, cover with a lid. Cook for 3 minutes.
- Open lid, layer your green leafy vegetables and close the lid back. Cook for 3 more minutes. Add more salt to the broth if required.
- Garnish with chopped spring onions, chili oil crisp, and a bunch of cilantro. Enjoy!