Make a hot, spicy Malatang at home with easy steps.
Malatang is a spicy street hot pot from China. It is full of flavor and you can pick the things you like. This recipe shows a simple way to cook it at home. If you like warm broths, try a simple hangover cure potato soup for another warm bowl option.
Why make this recipe
This recipe is fast, flexible, and good for a group or a quick solo meal. You can add meat, veg, or noodles you like. It uses a ready broth base so you get big flavor with little work. If you want a simple side for a brunch or snack, try these breakfast potatoes for an easy partner dish.
How to make Malatang
Ingredients : 1 malatang soup broth packet, 3–4 cups cups chicken broth (or water), 1 cup watercress, 1 cup firm tofu (sliced), 8 oz shabu-style beef slices, 1/2 cup bok choy, 1 cup assorted fish balls, 1 package enoki mushrooms (trimmed), 1 bundle hot pot translucent noodles (glass noodles or vermicelli), Lotus root slices, Tofu skin, Quail eggs, Sweet potato noodles, Napa cabbage, Shrimp or squid, Mini sausages
Directions :
- Add the broth base — Put the malatang broth packet into a pot and warm it a little to loosen the paste.
- Add the liquid — Pour 3–4 cups of chicken broth or water into the pot and bring to a gentle boil.
- Add the ingredients — Add items that need more cooking first (lotus root, sweet potato noodles, napa cabbage). Then add quick-cook items (beef slices, enoki, fish balls, tofu). Cook until everything is hot and cooked through.
- Serve — Scoop into bowls and enjoy with noodles or rice on the side.
For a simple twist, try a mix of noodles and meat like in a cheesy potato burrito meal style — use simple sides to fill the table.
How to serve Malatang
Serve hot in bowls. Let people pick their toppings at the table if you want a group meal. Give soy sauce or extra chili on the side for more heat. Pair it with plain rice or simple sides like a light egg dish such as cheesy potato egg scramble.
How to store Malatang
Cool the soup to room temperature, then store in a sealed container in the fridge for up to 3 days. Reheat on the stove until it simmers. Keep noodles and delicate items separate if you want to keep texture. For longer keep, freeze the broth and cooked solids in a freezer-safe container for up to 2 months. Reheat slowly and check seasoning.
Tips to make Malatang
- Start with items that take longer to cook (lotus root, sweet potato noodles).
- Add delicate items last (enoki, spinach, thin beef slices) so they stay tender.
- Taste and adjust salt or spice with extra broth, soy sauce, or chili oil.
- Use pre-made malatang base for ease, or blend chili paste and spices for a homemade base.
- For a fun mix, add small sausages or tofu skin for texture, like the cheesy side dish cheesy ranch potatoes with sausage pairs well with a casual meal.
Variation (if any)
- Mild version: Use less broth base or add more plain chicken broth to cut spice.
- Seafood Malatang: Use shrimp, squid, and fish balls only.
- Vegetarian: Use vegetable broth and skip meat, load up on tofu and mushrooms.
FAQs
Q: Can I make Malatang without the broth packet? A: Yes. You can make a spicy broth with chili oil, Sichuan pepper, garlic, ginger, and chicken or vegetable stock.
Q: How spicy is Malatang? A: It can be very spicy. You control spice by how much broth base or chili oil you use.
Q: What is best to add first to the pot? A: Hard items like lotus root and sweet potato noodles first. Add thin meats and greens last.
Q: Can I prepare ingredients ahead? A: Yes. Cut and prep all items and keep them cold. Cook them just before serving.
Conclusion
Try a tested guide like the one at The Mala Market’s Sichuan Malatang recipe for a DIY version of personal hotpot ideas. If you want step-by-step home hot pot tips, see this helpful Malatang hot pot guide with spicy and non-spicy options. For a full from-scratch mala hotpot method, check the detailed Sichuan Mala Hotpot from Scratch. To find local places or compare flavors, look up reviews like those on Malatang spots in Temple City on Yelp. For more background and recipes, read about the dish on China Sichuan Food’s Malatang page.
Spicy Malatang
Ingredients
Broth and Liquids
- 1 packet malatang soup broth packet Use ready-made for convenience.
- 3-4 cups chicken broth (or water) Adjust based on desired flavor.
Vegetables and Proteins
- 1 cup watercress
- 1 cup firm tofu (sliced) Adds protein and texture.
- 8 oz shabu-style beef slices Can substitute with other meats.
- ½ cup bok choy
- 1 cup assorted fish balls
- 1 package enoki mushrooms (trimmed)
- 1 bundle hot pot translucent noodles (glass noodles or vermicelli)
- to taste Lotus root slices Can vary based on preference.
- to taste Tofu skin For added texture.
- to taste Quail eggs Optional add-in for richness.
- to taste Sweet potato noodles Great for heartiness.
- to taste Napa cabbage Use based on preference.
- to taste Shrimp or squid Optional for seafood lovers.
- to taste Mini sausages Adds flavor and variety.
Instructions
Preparation
- Put the malatang broth packet into a pot and warm it a little to loosen the paste.
- Pour 3–4 cups of chicken broth or water into the pot and bring to a gentle boil.
- Add items that need more cooking first (lotus root, sweet potato noodles, napa cabbage).
- Then add quick-cook items (beef slices, enoki mushrooms, fish balls, tofu) and cook until everything is hot and cooked through.
Serving
- Scoop into bowls and enjoy with noodles or rice on the side.
- Let people pick their toppings at the table if you want a group meal.
- Give soy sauce or extra chili on the side for more heat.