Unprocessed Hotpot Soup Base
Unprocessed Hotpot Soup Base
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup olive oil
- 3 bay leaves
- 6 garlic cloves, peeled and smashed
- 2 ounces fresh ginger, sliced into 1/4-inch thick pieces
- 1 tablespoon ground cumin
- 1 tablespoon Chinese five spice powder
- 2 tablespoons gochugaru, or other chili powder of choice
- 1 tablespoon granulated sugar
- 2 tablespoons Sichuan peppercorns
- 1 tablespoon dashi powder
- 1/4 cup Doubanjiang, Chinese broad bean paste
Instructions
- 1
In a medium pot, melt the unsalted butter and olive oil over low heat.
⏱️ 2 min
- 2
Once the butter is melted, add the bay leaves, smashed garlic cloves, sliced fresh ginger, ground cumin, Chinese five spice powder, gochugaru (or other chili powder), granulated sugar, Sichuan peppercorns, and dashi powder to the pot.
⏱️ 2 min
- 3
Stir in the Doubanjiang (Chinese broad bean paste) until well combined with the other ingredients.
⏱️ 1 min
- 4
Continue to cook the mixture on low heat for 10 minutes, stirring occasionally to prevent sticking and ensure even infusion of flavors.
⏱️ 10 min
- 5
Remove the pot from the heat and allow the hotpot soup base mixture to cool completely to room temperature. This will take approximately 1 to 2 hours.
⏱️ 120 min
- 6
Once cooled, carefully pour the mixture into freezer-safe silicone container trays or ice cube molds. Ensure not to overfill.
⏱️ 5 min
- 7
Place the molds in the freezer and freeze until the soup base is solid, which typically takes at least 2 hours.
⏱️ 60 min
- 8
To use, remove a frozen cube of the hotpot soup base from the mold. Place it in a pot and add your desired amount of liquid, such as broth or water, to create your hotpot soup. Heat until melted and simmering.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Unprocessed Hotpot Soup Base
- 1/2 cup unsalted butter
- 1/2 cup olive oil
- 3 bay leaves
- 6 garlic cloves, peeled and smashed
- 2 ounces fresh ginger, sliced into 1/4-inch thick pieces
- 1 tablespoon ground cumin
- 1 tablespoon Chinese five spice powder
- 2 tablespoons gochugaru, or other chili powder of choice
- 1 tablespoon granulated sugar
- 2 tablespoons Sichuan peppercorns
- 1 tablespoon dashi powder
- 1/4 cup Doubanjiang, Chinese broad bean paste
Instructions
- 1
In a medium pot, melt the unsalted butter and olive oil over low heat.
⏱️ 2 min - 2
Once the butter is melted, add the bay leaves, smashed garlic cloves, sliced fresh ginger, ground cumin, Chinese five spice powder, gochugaru (or other chili powder), granulated sugar, Sichuan peppercorns, and dashi powder to the pot.
⏱️ 2 min - 3
Stir in the Doubanjiang (Chinese broad bean paste) until well combined with the other ingredients.
⏱️ 1 min - 4
Continue to cook the mixture on low heat for 10 minutes, stirring occasionally to prevent sticking and ensure even infusion of flavors.
⏱️ 10 min - 5
Remove the pot from the heat and allow the hotpot soup base mixture to cool completely to room temperature. This will take approximately 1 to 2 hours.
⏱️ 120 min - 6
Once cooled, carefully pour the mixture into freezer-safe silicone container trays or ice cube molds. Ensure not to overfill.
⏱️ 5 min - 7
Place the molds in the freezer and freeze until the soup base is solid, which typically takes at least 2 hours.
⏱️ 60 min - 8
To use, remove a frozen cube of the hotpot soup base from the mold. Place it in a pot and add your desired amount of liquid, such as broth or water, to create your hotpot soup. Heat until melted and simmering.
⏱️ 1 min