Go Back
Taiwanese malatang soup base with tofu, greens, mushrooms and glass noodles in a bowl

Taiwanese Malatang Soup Base

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main Dish, Soup
Cuisine: Taiwanese
Ingredients Method Notes

Ingredients
  

Soup base
  • 1 tbsp neutral oil for frying aromatics
  • 3 cloves garlic minced
  • 3 slices ginger
  • 1 stalk scallion white part for frying, green part for finishing
  • 1 tsp Sichuan peppercorns or add a little ground Sichuan pepper at the end
  • 1 star anise
  • 1 small piece cinnamon or 1/8 tsp five-spice powder if needed
  • 1.5 tbsp doubanjiang or spicy doubanjiang / 豆板醤
  • 1 tbsp soy sauce adjust to the saltiness of your doubanjiang
  • 750 ml chicken stock or kombu water
  • 1/2 tsp sugar rounds out the salt and heat
Suggested add-ins
  • as needed harusame, tofu, atsuage, mushrooms and greens best cooked fresh
  • a little chikuwa, kamaboko, fish balls or thin meat slices do not add too much, or the broth becomes sweet and salty

Method
 

Method
  1. Heat the oil over low heat. Fry the Sichuan peppercorns, star anise and cinnamon until fragrant. Remove the Sichuan peppercorns if you want a cleaner broth and less bitterness.
  2. Add garlic, ginger and the white part of the scallion. Fry until aromatic, then add the doubanjiang and cook until the color deepens and the oil turns lightly red.
  3. Pour in the stock. Add soy sauce and sugar. Bring to a boil, then simmer over medium-low heat for 8–10 minutes. Taste and adjust saltiness, numbness and heat.
  4. Add sturdy ingredients first, such as tofu, atsuage and mushrooms. Add harusame, greens and thin meat slices near the end.
  5. Finish with scallion greens. Add extra ground Sichuan pepper or chili oil at the table if you want more numbness or heat.

Notes

a:3:{i:0;s:63:"If the broth is too salty, dilute with unsalted stock or water.";i:1;s:88:"If it is too oily, reduce shacha sauce, chili oil and processed hot-pot items next time.";i:2;s:83:"The soup base can be refrigerated for about 2 days before adding fresh ingredients.";}