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Sichuan Malatang Hotpot

This DIY Malatang Hotpot brings you one step closer to building your own personal customised hotpot experience with a spicy, numbing broth and crispy toppings.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Chinese, Fusion, Singaporean
Keyword: mala, noodle soup, noodles, sichuan, soup
Servings: 2

Ingredients

  • 5 shallots
  • 4 cloves smashed garlic
  • 2 star anise
  • 4 cloves
  • 2-3 ginger slices
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 tsp fennel seeds
  • 2 tbsp sichuan peppercorns
  • 5 dried red chilies more if you want it more spicy
  • 4 tbsp hot bean paste
  • 2 tbsp shaoxing wine
  • 4 tbsp sesame oil
  • 1 tbsp sweetener
  • 1 tsp salt
  • 3 cups water
  • 1/2 cup plant milk like soy, oat or cashew

Vegan 'Scrambled Egg'

  • 400 g extra firm tofu
  • 1/2 tsp turmeric
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tbsp nutritional yeast
  • 1/2 tsp black salt
  • 150 g silken tofu
  • 1/2 tsp black salt
  • 1/4 tsp turmeric

Toppings

  • 2 servings spinach
  • 1/2 cup tofu noodles / beancurd skin
  • 1 medium potato thinly sliced
  • 10 slices lotus root thinly sliced
  • extra firm tofu thinly sliced
  • 1/2 cup oyster mushrooms
  • 1/2 cup enoki mushrooms
  • 1/2 cup king oyster mushrooms

Toppings

  • chopped cilantro
  • spring onions
  • whole peanuts
  • toasted sesame seeds

Instructions

  • Slice all your toppings according to your desired shape.
  • To a pot, add sesame oil. Add all whole spices and saute them for 1-2 minutes. Then add shallots, smashed garlic, ginger and saute for a few more minutes.
  • Add water, hot bean paste, shao xing wine, light soy sauce and sweetener. Bring to a boil.
  • Add milk and simmer for a few minutes. Add salt to taste if required. Filter the spices with a strainer and keep aside.
  • Add your sliced mushrooms and let them cook in the broth. Add beancurd skin and your other desired toppings. Hold off on the greens until the last step.
  • In hot oil, fry lotus roots, potato and thinly sliced tofu until they're golden brown and crispy. Drain the excess oil and keep aside. You can fry the peanuts in this oil too!
  • Blend silken tofu with black salt and turmeric. Crumble your extra firm tofu. Add all dry spices like onion powder, garlic powder, turmeric, nutritional yeast and black salt. Fry them off.
  • Add your silken tofu cream and mix well.
  • Cook your noodles according to package instructions.
  • Mix in your greens in the soup until it's cooked. Add your noodles to a bowl and pour over the broth.
  • Add your scrambled 'eggs' and layer on crispy fried toppings. Top with crispy peanuts, chopped scallions, cilantro and toasted sesame seeds. Enjoy!