A steaming pot in the middle of the table, fresh ingredients slowly cooking, and a fragrant broth growing ever richer in flavor. Much of hotpot revolves around the ingredients, but one component arguably determines the largest part of the taste: the soup base.
The soup base forms the foundation in which you cook meat, fish, tofu, vegetables, mushrooms, and noodles. If you choose a spicy broth, almost everything you cook in it will acquire that spicy flavor. If you opt for a mild broth, the natural flavors of your ingredients will come through more prominently.
But which soup base is right for you?
In this guide, we'll take you through different types of hotpot broths. From spicy and aromatic to mild and umami, so you can discover exactly which soup base best suits your hotpot evening.
What is a hotpot soup base?
The soup base is the broth in which you cook your ingredients during the meal. You first bring the broth to a boil and then continuously add small amounts of ingredients.
These can include thinly sliced beef, chicken, fish, tofu, dumplings, mushrooms, vegetables, or noodles.
The soup base does more than just cook ingredients. As they cook, the ingredients absorb flavors from the broth, while simultaneously releasing their own flavors into the soup.
As a result, the broth changes subtly throughout the evening.
That's one of the fun things about hotpot: you start with a soup base, but end up with a broth that's entirely tailored to what you've eaten that evening.
1. Spicy Sichuan Soup Base
For lovers of bold flavors, a spicy Sichuan broth is a classic choice.
This style is known for its use of chili peppers and Sichuan peppercorns. The combination not only provides heat but also a characteristic spicy and slightly numbing sensation on the tongue.
A spicy broth pairs excellently with ingredients that have a robust flavor. Think of thinly sliced beef, mushrooms, tofu, potatoes, lotus root, and noodles.
Tip: Do you enjoy a spicy soup base, but it becomes a bit too hot after a while? Place a second, mild broth next to it. With a hotpot with two compartments, you can serve both flavors simultaneously.
2. Fresh Tom Yum Soup Base
Hotpot doesn't always have to taste Chinese. You can also draw inspiration from other Asian cuisines.
A Tom Yum broth, for example, is fresh, aromatic, and slightly spicy. The combination of citrusy flavors, herbs, and chili gives your hotpot a completely different character.
This soup base is especially delicious with seafood, tofu, mushrooms, and crunchy vegetables like bok choy.
Tip: Add some fresh coriander and lime during the meal. This gives the broth an extra fresh taste.
3. Mellow Miso Broth
Prefer a mild yet flavorful broth? Then miso is a good choice.
Miso is a Japanese fermented soybean paste with a characteristic umami flavor. A miso broth is relatively mild but still has enough depth to carry a large quantity of ingredients.
This soup base pairs well with chicken, tofu, mushrooms, bok choy, and udon noodles.
Tip: A little sesame oil, spring onion, or fresh ginger can give a simple miso broth extra aroma.
4. Classic Mild Chicken Broth
Sometimes you don't need to overcomplicate things at all.
A mild chicken broth is an excellent choice when you want to preserve the natural flavor of your ingredients. It's also a good option when you have different taste preferences at the table or when children are eating along.
Dumplings, chicken, carrots, corn, bok choy, and glass noodles, for example, go well with a mild broth.
Tip: Add some spring onion, garlic, or fresh herbs if you want to give the broth a bit more character without making it spicy.
5. Tomato Soup Base
A tomato broth is an interesting choice for those who want something different from traditional spicy or clear broths.
Tomato gives the soup base a full, slightly sweet, and savory flavor. This makes the broth pair well with various types of meat, vegetables, and noodles.
A tomato broth can also be approachable for people trying hotpot for the first time. The taste is familiar, but the eating experience remains entirely hotpot.
Tip: Combine tomato broth with beef, mushrooms, tofu, and leafy greens. By letting the ingredients simmer slowly, the broth will become richer in flavor.
6. Two Soup Bases in One Hotpot
Why choose?
With a hotpot that has two compartments, you can use two different broths simultaneously. This is especially convenient when not everyone at the table has the same taste.
For example, you can combine a spicy Sichuan broth with a mild miso broth. Or place a tomato broth next to a neutral chicken broth.
This way, everyone at the table can choose their favorite ingredients and flavors.
It's also a fun way to compare different soup bases.
Tip: Start with two distinctly different flavors. This way, you'll clearly notice during the evening how the different broths influence the ingredients.
Which soup base goes with which ingredients?
There's no fixed rule for which ingredients to cook in which broth. Experimentation is part of the hotpot experience.
Still, this simple breakdown can help:
- Spicy Sichuan broth: beef, tofu, mushrooms, lotus root, and noodles
- Tom Yum: shrimp, fish, tofu, bok choy, and mushrooms
- Miso: chicken, tofu, mushrooms, bok choy, and udon
- Mild chicken broth: dumplings, chicken, vegetables, and glass noodles
- Tomato broth: beef, tofu, mushrooms, and vegetables
Ultimately, it's all about what you enjoy.
Can you make soup base yourself?
Absolutely. A hotpot broth doesn't have to be complicated.
A simple base can consist of broth, water, garlic, ginger, spring onion, and various herbs or spices. For a spicy version, you could add chili and Sichuan peppercorns. For a Japanese style, you might consider miso and other umami-rich ingredients.
But making it yourself isn't necessary.
Ready-made hotpot soup bases are also available. These are especially convenient when you want to put a flavorful hotpot on the table quickly without first simmering broth for hours.
The soup base gets tastier and tastier
One of the most enjoyable aspects of hotpot is that the broth changes during the meal.
You start with a relatively simple soup base. Then you add meat, vegetables, tofu, mushrooms, dumplings, and noodles. All these ingredients release their flavors into the broth.
Therefore, it can be interesting not to put all the ingredients into the pot at once.
Rather, cook small portions continuously. This keeps the broth at temperature and allows you to taste different ingredients separately.
And don't forget the dipping sauce. The combination of broth, cooked ingredients, and your own dipping sauce ultimately creates the flavor you craft yourself.
Conclusion: Start with the right soup base
The soup base is the heart of your hotpot. It largely determines the taste of the meal and connects all the ingredients you cook at the table.
Do you like spicy? Then choose a Sichuan broth. Prefer fresh? Try Tom Yum. For a subtle umami flavor, miso is a good choice, while a mild chicken broth is ideal if you want to keep it simple.
And if you can't choose? Then a hotpot with two compartments might be the best solution.
Ultimately, there is no perfect soup base. The best soup base is the one you and your dining companions enjoy.
So put the pot on the table, choose your broth, gather your favorite ingredients, and start cooking.
Want to learn more about hotpot?
With the How to Hotpot handbook, you'll learn everything about hotpot. The history, how to make your own broths and dipping sauces, and the best recipes and combinations!