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Super Simple Creamy Veggie Malatang
Ingredients
Method
- Prep the ingredients: Soak glass noodles in warm water until soft. Slice potatoes, trim enoki mushrooms, and wash leafy greens.
- Bloom the flavor base: Heat a splash of oil in a large pot over low heat. Sauté scallions, ginger, and garlic until fragrant. Add Doubanjiang and hot pot base; stir over low heat until completely melted and red oil emerges.
- Simmer and strain the broth: Pour in milk and water; bring to a gentle simmer over medium heat. Use a fine-mesh strainer to scoop out and discard all solid spice bits and aromatics. Stir in soy sauce, vegetarian oyster sauce, and sugar to taste.
- Cook ingredients in order: Add potato slices and soaked glass noodles to the broth. Simmer for 3 minutes. Add enoki mushrooms and simmer for 2 minutes. Finally, add leafy greens and cook for 1 minute until wilted, then turn off the heat.
- Make the sesame sauce: In a bowl, combine sesame paste and hot boiling water one tablespoon at a time, whisking constantly in one direction until smooth and creamy. Stir in soy sauce, sugar, and minced garlic. Drizzle over the malatang or serve as a dipping sauce.
Notes
When mixing the sesame paste: Add hot water gradually. If you add too much at once, the sauce will separate and become clumpy.
Straining the broth is the secret to a restaurant-quality texture.
Nutrition information is an estimate and will vary based on the exact brands of hot pot base and ingredients used.
Story Intro
Have you ever wondered why restaurant-style malatang always tastes so rich and creamy? The secret ingredient is probably already in your fridge: milk! Adding milk to a classic Chinese hot pot base instantly tames the fiery heat and transforms the broth into a velvety, comforting soup. This super simple creamy veggie malatang is completely meatless but incredibly satisfying. Designed to serve 3 people, it’s the perfect “Meatless Monday” dinner or a great way to clean out your vegetable crisper. The best part? We use a fine-mesh strainer to remove all the gritty spices, leaving you with a clean, smooth broth. Finished with a nutty sesame sauce whipped with hot water, this is a bowl you’ll want to drink to the very last drop!
Love spicy and rich Chinese street food? You should also try my Biang Biang Noodles or my famous Easy Roujiamo
Why You’ll Love This Super Simple Creamy Malatang
It comes together in about 30 minutes using just one large pot. The milk softens the spice level, making it approachable even for those who usually avoid spicy food. Without heavy meats, the fresh mushrooms and vegetables really shine. Straining out the aromatics ensures the broth is as smooth as a premium soup, so you never bite into a rogue peppercorn. Plus, the hot-water method for the sesame sauce creates the perfect creamy, pourable texture that coats every bite of your veggies and noodles beautifully.
Step-by-Step Instructions
- Prep the ingredients. Soak 6 oz of glass noodles (vermicelli) in warm water until soft. Slice 12 oz of potatoes (about 2 medium potatoes), trim and wash 9 oz of enoki mushrooms, and wash 1.5 lbs of leafy greens (like bok choy or spinach).
- Bloom the flavor base. Heat a splash of cooking oil in a large pot over low heat. Add 6 scallions (cut into segments), 9 slices of ginger, and 3 cloves of garlic (sliced), and sauté until fragrant. Add 3 tbsp of Doubanjiang (fermented broad bean paste) and 2.1 oz (60g) of Chinese hot pot base. Stir over low heat until completely melted and the oil turns a vibrant red.
- Simmer and STRAIN the broth. Pour in 1.5 cups of whole milk and 1.5 cups of water. Bring to a gentle simmer over medium heat. Crucial Step: Grab a fine-mesh strainer and scoop out all the solid spice bits, ginger, garlic, and scallions, discarding them. This gives you a clean, grit-free broth. Taste the broth, then stir in 3 tbsp soy sauce, 3 tbsp vegetarian oyster sauce (or regular oyster sauce if not strictly vegan), and 3 tsp sugar to balance the flavor.
- Cook the ingredients in order. Add the potato slices and the soaked glass noodles to the clean broth. Simmer for about 3 minutes. Next, add the enoki mushrooms and simmer for 2 minutes. Finally, add the leafy greens and cook for 1 minute until just wilted, then turn off the heat.
- Make the secret sesame sauce. In a bowl, combine 6 tbsp of Chinese sesame paste (or tahini). Add hot boiled water one tablespoon at a time, whisking constantly in one direction, until the paste reaches a smooth, creamy, porridge-like consistency. Stir in 3 tbsp soy sauce, 3 tsp white sugar, and 3 tbsp minced garlic. Drizzle this sauce over your malatang or use it as a dipping sauce. Enjoy!
Super Simple Creamy Veggie Malatang: Shopping List, Swaps, Tools, and Fixes
Shopping List (US Measurements for 3 Servings)
- For the Broth: 2.1 oz (60g) Chinese hot pot base (like Haidilao or similar); 1.5 cups whole milk; 1.5 cups water; 3 tbsp Doubanjiang (fermented broad bean paste); 3 tbsp soy sauce; 3 tbsp vegetarian oyster sauce; 3 tsp sugar; 6 scallions; 9 slices fresh ginger; 3 cloves garlic; Cooking oil.
- For the Ingredients: 12 oz potatoes (thinly sliced); 9 oz enoki mushrooms; 1.5 lbs leafy greens (bok choy or spinach); 6 oz (approx. 170g) dried glass noodles.
- For the Sesame Sauce: 6 tbsp Chinese sesame paste (or tahini); 3 tbsp soy sauce; 3 tsp white sugar; 3 tbsp minced garlic; Hot boiling water.
Ingredient Swaps for US Supermarkets
- No Chinese Hot Pot Base? Use Gochujang (Korean chili paste) mixed with a dash of five-spice powder, or use crispy chili oil (like Lao Gan Ma) plus a vegetable bouillon cube.
- No Doubanjiang? Use white miso paste. It has a different fermentation profile but provides a similar savory, umami depth.
- No whole milk? Unsweetened soy milk or oat milk works perfectly and keeps the dish dairy-free while maintaining that creamy texture.
- Want to add protein? Firm tofu cubes, baby corn, or frozen shrimp are great additions. Just toss them in with the mushrooms.
- No enoki mushrooms? Sliced cremini or shiitake mushrooms are excellent US supermarket swaps.
- No glass noodles? Use instant ramen blocks, udon noodles, or rice noodles. Adjust boiling time based on the package instructions.
Must-Have Ingredients &Tools
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Chinese Hot Pot Base: A good Hot pot base (paid link) is the absolute soul of this dish. Look for a spicy beef tallow version for the best flavor.
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Sesame Paste: A rich Sesame paste / Tahini (paid link) is essential for that classic creamy dipping sauce.
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A Fine-Mesh Strainer: A Fine-Mesh Strainer (paid link) is your best friend! It skips the gritty spice bits and leaves you with a restaurant-quality, smooth broth.
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A Small Whisk: A small whisk (paid link) makes whipping the sesame paste with hot water much faster and smoother than using chopsticks.
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Use a Large Pot (4-5 quarts): Because milk tends to foam up and boil over, using a deeper pot and keeping it at a gentle simmer prevents a stove-top mess.
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Where Most People Get Stuck—and How to Fix It
- The broth tastes bitter or burnt: Hot pot bases and Doubanjiang burn easily. Always use LOW heat when blooming the base, and add the milk/water the second you smell the aroma.
- The sesame paste turns into clumpy lumps: The trick is “a little hot water at a time” and “whisking in one direction.” Never pour all the water in at once. Add 1 tbsp of hot water, whisk until fully absorbed, then add another.
- The milk broth boils over: Do not cover the pot after adding the milk, and keep the heat at medium-low. You can also rest a wooden spoon horizontally across the top of the pot to break the surface tension and prevent boiling over.
- The potato slices dissolve: Cut them slightly thicker (about 1/4 inch). They should go in first alongside the noodles so they have time to cook without turning to mush.
Frequently Asked Questions
Why do you add milk to malatang?
The fat and protein in milk encapsulate the capsaicin in the chili, creating a creamy, bone-broth-like texture. It significantly reduces the burning sensation of the spice, making the broth much smoother and gentler on the stomach.
Do I really need to strain the broth?
Yes, highly recommended! Hot pot bases and fermented bean pastes contain chunky spices (like star anise, cinnamon bark, and chili seeds). Straining them out gives you a clean, elegant broth that feels great on the palate.
Why use hot boiling water for the sesame paste?
Hot water instantly releases the nutty aroma of the sesame paste and softens it. The “add a little at a time” method ensures the paste emulsifies properly, resulting in a smooth, creamy, yogurt-like consistency rather than a watery or lumpy sauce.
Can I make this completely dairy-free or vegan?
Absolutely. Swap the whole milk for unsweetened oat milk or soy milk. Also, ensure your hot pot base and Doubanjiang are vegan, and use vegetarian oyster sauce (often made from mushrooms).
This is a veggie version. Can I add meat?
Of course! If you aren’t eating meatless, thinly sliced beef, pork, or chicken can be added. Just simmer the meat in the broth for 2-3 minutes right before you add the leafy greens.
Final Thoughts
You don’t need a fancy hot pot setup or a trip to a specialty restaurant to enjoy a restaurant-quality bowl of creamy malatang. With one large pot, a carton of milk, and a trusty strainer, you can create a deeply satisfying, veggie-packed dinner right at home. I’d love to hear what your favorite meatless ingredients to toss in are. Happy cooking, and enjoy every rich, creamy, spicy spoonful!
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