Spicy Malatang
A quick and flavorful spicy street hot pot from China, customizable with your choice of meats, vegetables, and noodles, perfect for group meals or a solo dinner.
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.
Notes
Cool the soup to room temperature and store in a sealed container in the fridge for up to 3 days. For longer storage, freeze the broth and cooked solids for up to 2 months.
