Spicy and Numbing Mala Tang (No Meat)
Spicy and Numbing Mala Tang (No Meat)
Delicious Mala Tang Without Meat: Easily Made at Home!
Mala Tang is incredibly popular among students these days! You can easily make this flavorful soup at home without any complicated steps. Enjoy a delightful balance of numbing spice and rich flavors with generous ingredients. It’s a perfect meal on its own, and a great starting point for those new to Mala Tang!
Main Ingredients- 1 handful dried tofu sticks, rehydrated
- 3 leaves Napa cabbage
- 1/2 king oyster mushroom
- 150g soybean sprouts
- 1 stalk green onion (leek)
- 3-4 baby corn (canned)
- 1/2 instant ramen noodle pack
Seasoning & Broth- 2 Tbsp olive oil
- 1 Tbsp pre-made Mala paste
- 1 tsp instant ramen seasoning packet (or to taste)
- 1L water
- 2 Tbsp olive oil
- 1 Tbsp pre-made Mala paste
- 1 tsp instant ramen seasoning packet (or to taste)
- 1L water
Cooking Instructions
Step 1
Soak the dried tofu sticks in cold water overnight or for at least half a day. Once rehydrated, rinse them 2-3 times under running water to remove any impurities. Cut them into bite-sized pieces. Roughly chop the Napa cabbage leaves and trim the root end of the king oyster mushroom. (Tip: Feel free to substitute or add other mushrooms or vegetables you enjoy!)
Step 2
Rinse the soybean sprouts thoroughly under cold running water and drain them well. This step ensures fresh, clean sprouts without any unpleasant odor.
Step 3
Drain and rinse the canned baby corn (young corn) under cold water. You can leave them whole or cut them into 2-3 segments for easier eating. I used 4 pieces in this recipe.
Step 4
In a wide pot or pan, heat 2 tablespoons of olive oil over medium-low heat. Add the green onion, roughly chopped or cut with scissors, and sauté for about 30 seconds until fragrant, releasing its aromatic oils.
Step 5
Once the green onion is lightly browned, add 1 tablespoon of Mala paste and stir-fry quickly for about 10 seconds to bloom the spices. Be careful not to burn it. Immediately pour in 1L of water.
Step 6
Once the broth begins to boil, add the prepared baby corn, Napa cabbage, and rehydrated dried tofu sticks to the pot.
Step 7
Let the ingredients simmer for a bit until slightly tender, then add the rinsed soybean sprouts generously on top. The sprouts will cook down and add more flavor to the broth.
Step 8
When the soybean sprouts have wilted and softened, push the other ingredients to one side of the pot. Add the half pack of instant ramen noodles and 1 teaspoon of the ramen seasoning packet to start seasoning the broth. (Important Tip: Taste the broth before adding the ramen seasoning and adjust the amount according to your preference. The saltiness of the Mala paste can vary.)
Step 9
Finally, place the king oyster mushroom slices on top of the broth and continue to cook just until the ramen noodles are fully cooked. Simmer briefly to allow all the flavors to meld together.
Step 10
This Mala Tang has the characteristic numbing and spicy aroma but is not overwhelmingly strong, making it perfect for beginners. Enjoy this easy and delicious homemade Mala Tang – highly recommended for those just starting their Mala Tang journey!
