Malatang (Spicy Numbing Soup)

Name: Malatang (Spicy Numbing Soup)
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 2 servings
Ingredients: 3 tbsp Malatang sauce; 4 cups Stock or water; 1 handful Dried tofu/yuba; 2 heads Bok choy; 1 handful Mushrooms; 1 handful Sweet potato noodles; 150 g Meat/seafood; 1 handful Vegetables; 1 tbsp Doubanjiang; 2 tbsp Chili oil; 1 tsp Sichuan peppercorn; 1 tbsp Minced garlic & ginger; 1 handful Dried chili, star anise; Cilantro, ground peanut

Chinese build-your-own spicy-numbing soup — pick your ingredients and simmer them in a mala broth of Sichuan peppercorn, doubanjiang, and chili oil. Load it with sweet-potato noodles, bok choy, meat, and mushrooms; today's hottest bowl.

Ingredients

2servings

Malatang sauce · store-bought malatang/hotpot base3 tbsp
Stock or water4 cups
Dried tofu/yuba · rehydrated1 handful
Bok choy2 heads
Mushrooms · enoki, shiitake1 handful
Sweet potato noodles · soaked ahead1 handful
Meat/seafood · beef, fish cake, shrimp, etc.150 g
Vegetables · cabbage, bean sprouts, corn1 handful
Mala base (if from scratch)
Doubanjiang1 tbsp
Chili oil2 tbsp
Sichuan peppercorn · huajiao, ground1 tsp
Minced garlic & ginger1 tbsp
Dried chili, star anise · spices1 handful
To finish
Cilantro, ground peanut · garnish, optional

Steps

Soak the sweet potato noodles in lukewarm water 30 minutes; rehydrate the dried tofu too.
⏲ 30 min
(If from scratch) Fry the garlic, ginger, doubanjiang, spices, and peppercorn in chili oil over low heat to bloom the aroma. Skip this with store-bought base.
⏲ 3 min
Pour in the stock (or water), stir in the malatang sauce, and bring to a rolling boil. Adjust heat with the amount of sauce.
⏲ 5 min
Add the slow-cooking items first: meat, fish cake, mushrooms, corn.
⏲ 5 min
Add the soaked noodles and quick-cooking items — bok choy, sprouts, tofu — and boil 2-3 more minutes.
⏲ 3 min
Ladle into a bowl and top with cilantro and ground peanut. Good with rice or guobaorou on the side.

Tips & Variations

Variations

Mala xiangguo: The dry, stir-fried version with no broth.
Milder: Cut the peppercorn and doubanjiang and add a splash of milk or soy milk.
Tomato mala: Add tomato for a tangy broth (currently popular).
Your pick: Noodles, shrimp, beef, mushrooms — choose your own ingredients freely.

Tips

Add ingredients in order of cooking time — meat and corn first, vegetables and noodles last.
Soak the sweet potato noodles ahead so they cook fast and stay chewy.
Sichuan peppercorn (huajiao) gives the tingling 'ma' — add it late so the aroma survives.
Adjust the heat with the amount of sauce and chili oil; start light.
Store-bought base is a 10-minute dish; from scratch is deeper.

✏️ Improve this recipe

contributors: 0 ·Edit history