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Homemade malatang with beef, bok choy, tofu, fish balls, mushrooms, and noodles in a nabe hot pot bowl

How to Make Malatang at Home – Spicy Chinese Street Food Hot Pot

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This malatang at home 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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 people
Course: dinner, Main Course
Cuisine: Asian, Chinese
Calories: 604
Ingredients Equipment Method Nutrition Notes

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
Optional Add-Ins:
  • Lotus root slices
  • Tofu skin
  • Quail eggs
  • Sweet potato noodles
  • Napa cabbage
  • Shrimp or squid
  • Mini sausages

Equipment

Method
 

Add the broth base
  1. Place your nabe hot pot bowl (or electric hot pot) over medium heat. Add the malatang broth base packet directly into the pot.
    Adding malatang broth packet to a pot before pouring in chicken broth
Add the liquid
  1. Pour in chicken broth (or water) and stir until the base is fully dissolved. Bring to a gentle simmer.
    Malatang broth in nabe hot pot bowl on stovetop
Add the ingredients
  1. 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.
    Homemade malatang with beef, bok choy, tofu, fish balls, mushrooms, and noodles in a nabe hot pot bowl
  2. 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.
Serve
  1. 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.
    Homemade malatang with beef, bok choy, tofu, fish balls, mushrooms, and noodles in a nabe hot pot bowl

Nutrition

Calories: 604kcalCarbohydrates: 51gProtein: 34gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 88mgSodium: 1412mgPotassium: 477mgFiber: 2gSugar: 2gVitamin A: 1331IUVitamin C: 15mgCalcium: 242mgIron: 5mg

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.

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