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Spicy Chinese Hotpot

This spicy vegan simmering hotpot has mushrooms, cabbage, tofu and shanghai la mian noodles for the perfect meal for two, paired with a sesame dipping sauce.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Chinese, Fusion
Keyword: hotpot, sichuan
Servings: 2

Ingredients

Spicy Broth

  • 2 stalks scallions white part
  • 2 cloves garlic
  • 1 tsp ginger paste or 4 slices of ginger
  • 1 tbsp hot bean paste
  • 1 tsp sichuan pepper
  • 1.5 tbsp light soy sauce
  • 2-3 dried red chillies
  • 1/2 tbsp mushroom seasoning
  • 1 tsp chili oil
  • 2.5 cups water

Vegetables

  • 1 cup shitake mushrooms
  • 1/2 cup enoki mushrooms
  • 150 g silken tofu
  • 1 cake dried noodles
  • 1/2 cup chopped cabbage
  • 2-3 dumplings optional

Garnish

  • green part of scallions
  • coriander
  • chili oil

Sesame dipping sauce

  • 2 tbsp sesame paste or tahini
  • 2 tsp chili oil
  • 2 tbsp sesame oil
  • 2 tbsp light soy sauce
  • 1 tbsp toasted sesame seeds
  • 2 tbsp scallions
  • broth to loosen the sauce

Instructions

  • In a small pot or claypot, add sesame oil and saute white part of scallions, smashed garlic and ginger.
  • Add water and combine the rest of the ingredients: sichuan pepper, hot bean paste, soy sauce, red chillies, mushroom seasoning & chili oil.
  • Bring the broth to a boil and then reduce the heat to simmer.
  • Add mushrooms, tofu and simmer for a few minutes. Add in noodles and cook for 3 minutes.
  • Add in greens of choice and simmer until they are almost cooked.
  • Garnish the hotpot with chopped green onions and fresh cilantro. Serve with dipping sauces on the side.