Malatang (Numbing-Spicy Hot Pot Broth)
A DIY numbing and spicy Sichuan hot pot where you cook vegetables, tofu, and noodles in a fragrant broth at the table. Build your own bowl with dozens of toppings for an interactive, customizable meal.
- Total time
- 35 min
- Servings
- 2
- Calories
- 280
- Protein
- 14g
Ingredients
- 4 cups vegetable or mushroom broth
- 1 tablespoon Sichuan peppercorns
- 4 count whole dried red chilies
- 4 slices ginger, thin slices
- 3 count garlic cloves, smashed
- 2 tablespoons soy sauce
- ½ teaspoon sesame oil
- 7 ounces firm tofu, pressed and cubed
- 4 ounces baby bok choy, left whole or halved lengthwise
- 4 ounces napa cabbage, cut crosswise into 2-inch wide strips
- 4 ounces shiitake mushroom caps, sliced 1/4-inch thick
- 3 ounces carrots, sliced diagonally 1/4-inch thick
- 2 ounces snow peas, stems removed
- 2 ounces spinach, leaves separated
- 6 ounces fresh ramen or wheat noodles
- 2 count scallions, chopped into 1-inch pieces
- ¼ cup fresh cilantro, roughly chopped
- 1 tablespoon chili oil or chile paste
- 2 tablespoons rice vinegar
Instructions
- 1
Cut tofu into 3/4-inch cubes: lay the pressed tofu on a cutting board and slice it lengthwise into 1-inch-thick slabs, then cut each slab into 1-inch strips, then cut across those strips into cubes.
- 2
Slice carrots diagonally: place each carrot piece at a 45-degree angle to the blade and slice down 1/4-inch thick, rotating as you go so each slice looks like a thin oval.
- 3
Slice mushroom caps straight down through the cap and stem into 1/4-inch-thick slices, placing each cap stem-side down as you work.
- 4
Cut napa cabbage crosswise: place the cabbage on a cutting board and slice perpendicular to the leaves into 2-inch-wide strips so you get both leafy and white parts in each strip.
- 5
Arrange all tofu, vegetables, and noodles on a large platter in separate piles, keeping each topping distinct so diners can choose what they want.
- 6
Pour broth into a medium pot and set heat to medium-high, waiting until the surface just begins to steam and a few tiny bubbles form at the bottom, about 3 minutes.
- 7
Add Sichuan peppercorns to the hot broth and stir for 30 seconds until you smell a strong, toasty, slightly numbing aroma — this blooms the spices' flavor.
- 8
Break dried chilies in half by hand and add them to the broth along with ginger slices and smashed garlic cloves, stirring once to distribute.
- 9
Simmer broth over medium heat, uncovered, for 8 minutes so the flavors infuse deeply into the liquid.
- 10
Stir in soy sauce and sesame oil, tasting the broth and adjusting salt or soy sauce to your preference — it should taste rich and slightly numbing on your tongue.
- 11
Transfer the pot to the table on a trivet or heat-safe surface (or use a portable burner if available) and keep it at a gentle simmer, with small bubbles slowly breaking the surface.
- 12
Diner 1: using a mesh strainer or slotted spoon, lower firmer items (carrots, mushrooms, tofu) into the broth first and wait 3 minutes until they turn tender and slightly translucent.
- 13
Add leafy vegetables (bok choy, spinach, napa cabbage) to the same strainer and cook 1–2 minutes until they wilt and turn bright green — do not overcook or they become mushy.
- 14
Add noodles to the broth and cook for 2–3 minutes, stirring occasionally, until they soften and float — taste one to confirm it is tender throughout.
- 15
Carefully lift noodles and vegetables out of the broth with a slotted spoon and transfer to a small personal bowl, then ladle 1 cup of hot broth on top.
- 16
Scatter scallions and cilantro over your bowl, then drizzle chili oil and a splash of rice vinegar into the broth — taste and adjust seasonings before eating.
- 17
Repeat steps 12–16 for diner 2, continuing to cook batches of toppings in the same simmering broth until everyone is satisfied.
Tools you’ll need
- cutting board
- chef's knife
- medium pot (3-quart)
- wooden spoon
- mesh strainer or slotted spoon
- large serving platter
- small bowls (2)
- soup spoons or shallow spoons (2)
- table trivet or heat-safe mat
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