Hot Pot Spicy Soup Base Recipe

If you’ve ever visited a hot pot restaurant, you’re probably familiar with the sizzling, aromatic broth bubbling away in front of you, filled with vibrant vegetables, tender meat, and fragrant spices. Hot pot is a communal dining experience that originates from East Asia, where people gather around a bubbling pot of broth and dip various ingredients into it, cooking them right at the table. The experience is as much about the flavors as it is about the connection with those around you.

One of the most popular and exciting versions of hot pot is the spicy soup base. This fiery, flavorful broth brings together a variety of bold spices, herbs, and seasonings, creating an unforgettable taste experience. If you love a bit of heat with your meal, this recipe will have you craving it again and again.

In this guide, we’ll walk you through a detailed spicy hot pot soup base recipe, along with all the necessary ingredients, cooking tips, and variations to make it your own. So, grab your apron, prepare your taste buds, and let’s dive into the world of spicy hot pot!

This hot pot spicy soup base recipe is a balanced blend of heat, umami, and depth. It combines traditional ingredients with a modern twist, making it perfect for home-cooked hot pot nights. The rich broth is packed with flavor, and the heat is customizable to your preference.

Ingredients Needed

2 tablespoons of vegetable oil – For sautéing the aromatics and spices.
3-4 dried red chilies – Adds a fiery kick, so feel free to adjust based on how spicy you want the broth.
3 tablespoons of Sichuan peppercorns – The signature numbing spice of Sichuan cuisine. It provides a unique tingling sensation.
2 tablespoons of chili bean paste (doubanjiang) – Adds a fermented, salty umami flavor with a deep, rich spice.
1 tablespoon of soy sauce – For savory depth.
1 tablespoon of oyster sauce – For a slightly sweet and salty undertone.
5-6 slices of ginger – Fresh ginger brings a sharp, aromatic flavor that cuts through the richness of the broth.
3-4 cloves of garlic, smashed – Garlic adds fragrance and depth to the flavor.
1 medium onion, chopped – Adds sweetness and a mellow base flavor to the broth.
1/2 cup of chicken or vegetable stock – Forms the base liquid for your soup.
3 cups of water – To adjust the consistency and make a rich, flavorful broth.
1 tablespoon of sugar – Balances the heat and brings out the complexity of the spices.
2-3 tablespoons of Chinese rice wine (Shaoxing wine) – Adds a layer of aromatic sweetness and complexity.
2 tablespoons of tomato paste – For richness and a slight tanginess.
1-2 star anise – The star anise infuses a subtle, warm, and slightly licorice-like aroma to the broth.
2-3 bay leaves – To enhance the complexity and provide an earthy fragrance.
Salt to taste – To balance all the flavors.

Cooking Instructions

Prepare The Aromatics
- Start by heating the vegetable oil in a large pot over medium heat.
- Once hot, toss in the Sichuan peppercorns and dried chilies. Sauté them for about 30 seconds until they become fragrant, but be careful not to burn them.
- Add the smashed garlic, ginger slices, and chopped onion to the pot. Stir them together until the onion softens and becomes translucent.
Add The Spices
- Next, add the chili bean paste (doubanjiang) and cook it for a minute or two, allowing the paste to caramelize slightly and release its rich, spicy aroma.
- Stir in the soy sauce, oyster sauce, rice wine, and sugar. Allow the mixture to simmer for another 2 minutes, letting all the flavors meld together.
Add Liquids And Simmer
- Pour in the chicken or vegetable stock and water, and stir in the tomato paste. Bring everything to a simmer.
- Toss in the star anise and bay leaves, then reduce the heat to low and let the broth simmer gently for 30-40 minutes. This will allow the spices to infuse the liquid and develop a rich, flavorful base.
Taste And Adjust
- Taste the broth. If you want more heat, add extra chili flakes or another dried chili. If it’s too spicy, you can add a bit more sugar or stock to tone it down.
- Season with salt to taste.
Strain The Broth (Optional)
- If you prefer a clear broth, you can strain out the solid ingredients (chilies, ginger, garlic, etc.) before serving. However, many people like to leave the bits in for extra flavor and texture.
Serve
- Pour the hot, spicy broth into your hot pot and bring it to a boil. Now it’s time to dip in your favorite meats, vegetables, tofu, and noodles!

Ingredient Insights

Here’s a closer look at some of the key ingredients in this spicy hot pot broth and why they’re essential:

Sichuan Peppercorns: These tiny peppercorns aren’t technically peppers but actually the dried husks of the prickly ash tree. They’re responsible for the signature numbing, tingling sensation that accompanies the heat in Sichuan cuisine.
Chili Bean Paste (Doubanjiang): This paste is a fermented soybean and chili mixture that serves as the backbone of many spicy dishes. It’s what gives the broth its deep, umami-packed flavor and its signature spicy depth.
Rice Wine (Shaoxing Wine): This fermented rice wine is a classic ingredient in Chinese cooking, adding a complex, aromatic sweetness that balances out the heat and salty flavors.
Star Anise and Bay Leaves: These two spices are crucial for adding warmth and complexity to the broth. Star anise brings an almost sweet, licorice-like flavor that complements the heat, while bay leaves offer a subtle herbal aroma.

Expert Tips

Customizable Spice Level: If you’re not sure about how spicy you want the broth to be, start with a smaller amount of dried chilies and adjust as you go. You can always add more spice later on, but it’s hard to reduce the heat once it’s too intense.
Balancing Heat and Flavor: The balance between numbing heat (Sichuan peppercorns) and spicy heat (chili beans and dried chilies) is key. Make sure to get both in balance for a well-rounded hot pot experience.
Broth Variations: If you’re looking for a more complex flavor, you can experiment with adding other ingredients like lemongrass, cinnamon, or dried mushrooms to the broth for extra depth.
Make Ahead: Hot pot broths taste even better the next day, as the flavors continue to meld and develop. Make the broth in advance, let it sit overnight, and reheat it the next day for a richer, more flavorful experience.
Topping the Broth: For an extra kick, you can top the broth with some chili oil or sesame oil just before serving. The oil adds a smoky richness that pairs perfectly with the spice.

Recipe Variations

If you’re looking to switch things up or explore different flavor profiles, here are a few variations you can try:

Mala (麻辣) Hot Pot Base: For a truly numbing, spicy experience, combine more Sichuan peppercorns with extra chili bean paste. Mala refers to the combination of “mala” flavors: m for “麻” (numbing) and l for “辣” (spicy).
Tomato-Based Spicy Broth: You can adjust the recipe by adding more tomato paste or even fresh tomatoes, creating a slightly tangier, richer broth that pairs wonderfully with beef, lamb, or seafood.
Mushroom Hot Pot Base: If you prefer a vegetarian hot pot, swap the chicken stock for a mushroom broth, and load up on fresh mushrooms for an umami-packed, meaty flavor.
Coconut Milk Spicy Broth: For a creamy, tropical twist, you can add coconut milk to the broth. This softens the heat and adds a delicious, silky texture, perfect for pairing with seafood and vegetables.

Final Words

Making a spicy hot pot soup base from scratch might seem a little intimidating at first, but the effort is definitely worth it. The combination of bold, fiery spices with the rich, savory broth makes for an unforgettable hot pot experience. Whether you’re hosting a dinner party or simply enjoying a cozy night in, this recipe brings a burst of flavor to the table. Plus, it’s incredibly versatile-you can adjust the heat level, play with different ingredients, and serve it with all your favorite hot pot foods.

Hot Pot Spicy Soup Base Recipe