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A close-up of a delicious bowl of creamy Malatang with instant noodles, rich milky broth, and fresh green vegetables

Super Simple Creamy Veggie Malatang

A 30-minute creamy, spicy Chinese hot pot bowl featuring the viral milk and hot pot base hack. Completely vegetarian, strained for a clean finish, and topped with a smooth hot-water sesame sauce. Serves 3.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3
Course: Main Course
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

For the Broth
  • 2.1 oz Chinese hot pot base approx. 1/4 cup or 1 small block
  • 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 white sugar
  • 6 scallions cut into segments
  • 9 slices fresh ginger
  • 3 cloves garlic sliced
  • splash cooking oil
For the Ingredients
  • 12 oz potatoes thinly sliced
  • 9 oz enoki mushrooms trimmed and washed
  • 1.5 lbs leafy greens like bok choy or spinach, washed
  • 6 oz dried glass noodles vermicelli, soaked in warm water
  • 3 packs ramen noodles
  • 15 pieces fish tofu
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 as need

Method
 

  1. Prep the ingredients: Soak glass noodles in warm water until soft. Slice potatoes, trim enoki mushrooms, and wash leafy greens.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
    Creamy Chinese sesame paste sauce whisked with hot water to a smooth, thick, porridge-like consistency for malatang

Notes

Never boil the hot pot base on high heat;It will burn and turn bitter.
After adding milk: Keep the pot uncovered and at a gentle simmer to prevent it from boiling over.
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.