Malatang (Spicy Numbing Soup Bowl)
Malatang — the beloved Chinese street soup where skewers of meat, tofu, veggies and noodles simmer in a spicy, numbing mala broth. Build-your-own comfort in a bowl, easier than hot pot.
Prep Time20m
Cook Time20m
Yield4 bowls
CuisineSichuan
Spicy:
🌶️🌶️🌶️
Ingredients
- Chicken or pork stock 1.2L
- Doubanjiang 2 tbsp
- Dried chilies 8–10
- Sichuan peppercorns 1 tbsp
- Ginger 4 slices
- Garlic 4 cloves
- Scallion 2
- Milk or coconut milk 100ml (optional, for creamy broth)
- Thin beef or lamb slices 200g
- Fish balls / tofu puffs 150g
- Firm tofu 150g, cubed
- Napa cabbage / spinach 200g
- Enoki or shiitake mushrooms 100g
- Sweet potato noodles or ramen 200g
- Soy sauce 1 tbsp
- Sugar 1 tsp
- Sesame paste 1 tbsp (optional dipping)
- Cilantro + scallion to garnish
Steps
- Make the mala broth: fry doubanjiang, dried chilies, Sichuan peppercorns, ginger, garlic and scallion in 1 tbsp oil 1 min until fragrant.
- Pour in stock; simmer 10 min. Stir in milk/coconut milk if using for a creamy, milder broth; season with soy sauce and sugar.
- Add the slow-cooking items first: tofu, fish balls, mushrooms, noodles; simmer 4–5 min.
- Add leafy greens and thin meat slices last; cook 1–2 min until just done.
- Ladle everything into bowls with plenty of broth. Garnish cilantro and scallion; serve with sesame paste for dipping.
Tips
Cook in order of hardness so nothing overcooks: root/tofu/noodles first, leafy greens and thin meat last. A splash of milk tames the heat and gives the creamy "bone broth" style popular in shops. Strain the broth if you dislike biting into peppercorns.
