Summary
This malatang recipe brings the numbing, spicy comfort of Sichuan street food right into your kitchen. Using a malatang soup broth packet, chicken broth (or water), and your favorite hot pot ingredients, everything simmers together in one pot for maximum flavor. My version uses watercress, firm tofu, shabu beef, bok choy, assorted fish balls, enoki mushrooms, and hot pot translucent noodles — all cooked in a nabe hot pot bowl on the stove. You can also make it in an electric hot pot if you prefer.
About This Recipe
Malatang (麻辣烫), which translates to “numbing spicy hot,” is a street food icon from Sichuan Province, China, famous for bold chili heat and the unique mouth-tingling sensation of Sichuan peppercorns. Traditionally, vendors kept a huge pot of spiced broth simmering all day, cooking skewers of vegetables, meats, seafood, and tofu for each customer. Over the years, it’s become a fully customizable hot pot-style dish served in restaurants and food courts across China and beyond.
I first had malatang at a busy street food stall on a chilly evening, and the memory has stuck with me: the broth’s intoxicating aroma, the vibrant colors of the ingredients, and the way each bite carried a mix of spice, savory depth, and texture. When I decided to make it at home, I wanted to keep that same customizable feel but make it weeknight-friendly.
That’s why I love malatang soup broth packets — they deliver all the authentic aromatics and spices, so you just add liquid and your favorite toppings. For this recipe, I started by adding the broth base packet to my nabe hot pot bowl, then poured in 3–4 cups of chicken broth (or water) to create a rich, flavorful base. Once it was simmering, I added all my ingredients at once — watercress, firm tofu, shabu beef, bok choy, assorted fish balls, enoki mushrooms, and hot pot translucent noodles — and let everything cook together.
Cooking everything in one go infuses the broth with all the flavors from the meat, vegetables, and noodles. But if you want more control over texture, you can add the ingredients in stages: heartier items like tofu and fish balls first, then vegetables and noodles later so they stay crisp and bouncy.
I make mine in a nabe hot pot bowl because it heats evenly and can go straight from stove to table for that cozy hot pot feel.
(Shop My Favorite Nabe Hot Pot Bowl Here)
💡 Alternative method: If you want the more traditional hot pot experience, you can prepare the broth first and then cook each ingredient at the table as you eat. I often use my electric hot pot set up when I have a group of people over. This keeps vegetables crisp and meats tender while making the meal interactive.
(Shop My Favorite Electric Hot Pot Set-Up Here)
Tips for the Best Malatang at Home
- Broth choice matters – Chicken broth adds depth, while water lets the malatang flavors shine on their own.
- Slice meat thin so it cooks in seconds and stays tender.
- Balance your bowl with protein, leafy greens, and something starchy like noodles.
- Adjust the spice — Add extra chili oil for more heat, or dilute with extra broth for a milder taste.
FAQ
Q: Can I make malatang without a nabe pot?
Yes — you can use any small pot, but a nabe hot pot bowl retains heat well and looks great for serving.
Q: Where can I buy malatang broth packets?
Asian grocery stores often carry them, or you can order online.
Q: Can I make this vegetarian?
Yes — choose a vegetarian broth packet and load up on tofu, mushrooms, and vegetables.
Q: How spicy is malatang?
It depends on the brand. Some are mild, others are intensely spicy — taste and adjust before adding all your ingredients. If you afraid of the spice level, you can also use only a portion of the malatang broth packet.
How to Make Malatang at Home – Spicy Chinese Street Food Hot Pot
Ingredients
Equipment
Method
- Place your nabe hot pot bowl (or electric hot pot) over medium heat. Add the malatang broth base packet directly into the pot.
- Pour in chicken broth (or water) and stir until the base is fully dissolved. Bring to a gentle simmer.
- My method: Add all the ingredients — tofu, fish balls, bok choy, watercress, shabu beef, enoki mushrooms, and noodles — into the simmering broth at the same time. Cook for 5–6 minutes, or until beef is cooked through and vegetables are tender.
- Alternative method: Add heartier items like tofu, fish balls, and noodles first. After 3–4 minutes, add vegetables and beef to keep them crisp and tender.
- Carefully bring the pot to the table and enjoy directly from the nabe, or ladle into bowls. Serve as-is or with steamed rice on the side.
Nutrition
Notes
Tips for the Best Malatang at Home
- All-in-one method – Maximizes flavor since all ingredients cook together in the broth.
- Staggered method – Keeps vegetables and meat at their ideal textures.
- Broth choice matters – Chicken broth adds depth; water lets the spices shine.
- Customize freely – Swap proteins, add more noodles, or go all-vegetarian.
FAQ
- Q: Can I make malatang without a nabe pot?
Yes — any small pot works, but a nabe hot pot bowl keeps the broth hot and looks great for serving. - Q: Where can I buy malatang broth packets?
Most Asian grocery stores carry them, or you can find them online. - Q: Can I make this vegetarian?
Yes — choose a vegetarian broth packet and load it with tofu, mushrooms, and vegetables. - Q: How spicy is malatang?
It depends on the brand — some are mild, some are fiery. Taste first and adjust with extra chili oil or more broth.
