Hot Spicy Soup W. Butter Recipe

Infuse base

In a large soup pot or Dutch oven, melt 2 tablespoons of the unsalted butter over medium heat. Add the sliced ginger, minced garlic, lightly crushed Sichuan peppercorns and broken dried red chilies. Sauté gently for 1–2 minutes until fragrant but not browned. This releases aromatics into the butter.

Add the doubanjiang to the pot and stir for 30–45 seconds until it blooms in the fat and becomes aromatic. If using fermented black beans, add them now and stir for another 30 seconds.

Pour in the chicken or vegetable stock and 1 cup water, then add soy sauce and Shaoxing wine. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer. Skim any foam or impurities that rise to the surface for a clearer broth.

Simmer the broth gently for 12–15 minutes to allow flavors to meld and the dried chilies and peppercorn to infuse the liquid.

Taste the broth and add rice vinegar, sugar and salt. Adjust seasoning gradually — the doubanjiang can be salty and spicy, so balance with a touch more sugar or vinegar if needed.

Whisk in 1 tablespoon of neutral oil if the broth feels too thin; this helps carry the chili flavor.

If using ground pork or sliced chicken: push the broth to one side of the pot, raise heat to medium-high, add the remaining 1 tablespoon butter in the cleared space and brown the meat briefly (1–2 minutes) until just cooked through, then stir into the broth.

Add the mushrooms and simmer 3–4 minutes until they begin to soften. Add tofu cubes and bok choy or Napa cabbage and simmer another 2–3 minutes until vegetables are tender but still bright and tofu warmed through.

Stir in sliced scallions and remove the pot from heat. Taste and adjust salt or soy sauce if necessary.

Prepare the finishing chili oil: in a small saucepan, warm 3 tablespoons neutral oil over medium heat until shimmering (do not smoke). Remove from heat and stir in 2 tablespoons chili oil or 1 tablespoon chili crisp plus 1 tablespoon of the hot neutral oil, and 1/2 teaspoon ground white pepper. Let sit 1 minute to blend.

Ladle the soup into bowls. Drizzle about 1 teaspoon of the prepared chili oil per bowl (adjust to heat preference). Add 1/4 teaspoon toasted sesame oil to each bowl for aroma.

Finish each bowl with a pat (about 1/2 tablespoon) of unsalted butter placed on top of the soup — the butter melts to give the soup a rich, silky mouthfeel in Sichuan-style hot butter soup. Sprinkle crushed toasted peanuts or sesame seeds and cilantro if using.

Serve immediately while hot. Provide extra chili crisp, rice vinegar or soy sauce at the table for individual adjustment.