Sichuan Fire Sips

Background & History

Sichuan Fire Sips, also known as Mala Tang, is a deeply aromatic and spicy soup originating from the Sichuan province in China. Famous for its bold flavors that are characterized by numbing spiciness, Sichuan cuisine has captivated food lovers globally. The "ma" in "Mala" relates to the numbing sensation from Sichuan peppercorns, while "la" denotes the heat from chili peppers. This dish is steeped in tradition, with its roots dating back to the Qing Dynasty when it was crafted by boatmen and porters for a robust meal that invigorated and rejuvenated.

Ingredients

• Vegetable broth - 4 cups
• Sichuan peppercorns - 2 tablespoons
• Dried chili peppers - 10-15 pieces (adjust based on spice tolerance)
• Garlic - 4 cloves, minced
• Ginger - 1 tablespoon, sliced
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Firm tofu - 200 grams, cubed
• Bok choy - 2 bunches, roughly chopped
• Shiitake mushrooms - 100 grams, sliced
• Noodles - 200 grams (any type of your choice)
• Spring onions - 2, finely chopped (for garnish)
• Sesame oil - 1 tablespoon
• Cooking oil - 2 tablespoons

Preparation

Start by preparing your ingredients. Slice the ginger, mince the garlic, and chop the bok choy. Cube the tofu and slice the shiitake mushrooms. Set these aside and ensure your Sichuan peppercorns and dried chili peppers are ready for use.

Making the Broth

1. Start by heating cooking oil in a large pot over medium heat. Once hot, add the Sichuan peppercorns and gently stir until aromatic, about 1-2 minutes.
2. Add the garlic and ginger, stirring until fragrant.
3. Add the dried chili peppers and cook for another minute, making sure not to burn the spices.
4. Pour in the vegetable broth and bring to a simmer.
5. Reduce the heat and add soy sauce and rice vinegar, stirring to combine. Let this simmer for 15-20 minutes.

Cooking the Main Ingredients

1. Strain the broth to remove the cooked spices and return the clear broth back to the pot.
2. Add the tofu, bok choy, and shiitake mushrooms to the broth. Simmer for 10 minutes.
3. In a separate pot, bring water to a boil and cook the noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop further cooking.

Serving Sichuan Fire Sips

To assemble your Sichuan Fire Sips, add a portion of the noodles to each serving bowl, ladle over the spicy broth along with generous amounts of tofu, bok choy, and mushrooms. Garnish with finely chopped spring onions and a drizzle of sesame oil for added aroma.

How to Enjoy

Embrace the heat and aroma by enjoying the soup while it's hot. Use a timer if you wish to control your eating time. Pair it with a side of chilled pickled vegetables to balance the spiciness, or simply temper it with a glass of chilled jasmine tea.