Warm, bold, and deeply satisfying, this high protein spicy malatang recipe is a lighter take on the famous Sichuan street food. Malatang, which means “numbing spicy soup,” is known for its customizable ingredients and exciting chili heat. Instead of a heavy broth, this version keeps things clean and refreshing with a base of mala sauce, bone broth, and a touch of dashi powder for rich umami depth.
This simplified approach creates a spicy, fragrant soup in minutes, while a carefully chosen mix of protein-packed and nutrient-rich ingredients makes it both filling and low in calories. By cutting down on the oil, we can achieve the same classic numbing taste with less calories and more fiber! Tender thinly sliced ribeye beef cooks quickly in the hot broth, while tofu skin and silky soft tofu provide plant-based protein. Fresh gailan (Chinese broccoli), meaty lion’s mane mushrooms, and chewy wood ear fungus add texture and a boost of vitamins and minerals. Mung bean vermicelli noodles soak up the spicy broth for the perfect finishing touch.
Because the broth is light but flavorful, you get all the excitement of a street-style hot pot without excess oil or heavy seasoning. It’s a smart, wholesome way to enjoy one of China’s most beloved dishes right at home.
Nutrition and Key Ingredients
This malatang is designed to be high in protein, nutrient-rich, and low in calories while still delivering an authentic punch of spice.
- Mala sauce: A bold blend of chili and Sichuan spices that creates the signature numbing heat with no extra prep. I’m using Vivid Kitchen’s low calorie & 0g sugar mala sauce in this recipe.
- Bone broth: Adds collagen, protein, and savory depth for a satisfying base.
- Dashi powder: Infuses clean umami flavor in seconds.
- Thinly sliced ribeye beef: Tender, quick-cooking, and rich in high-quality protein.
- Tofu skin (yuba): A plant-based protein source that adds chewy texture.
- Soft tofu: Silky and light, with extra protein and minimal calories.
- Gailan (Chinese broccoli): A fiber-rich leafy green packed with calcium and antioxidants.
- Lion’s mane mushrooms: Meaty and slightly sweet, these mushrooms are known for their brain-boosting nutrients.
- Wood ear fungus: Low in calories with a satisfying crunch and added fiber.
- Mung bean vermicelli noodles: Gluten-free and light, perfect for soaking up the flavorful broth.
This combination ensures every bite is nourishing, protein-packed, and exciting to eat—without relying on heavy oils or excessive sodium.
Why You Should Make This
This high protein spicy malatang recipe proves you don’t need complicated ingredients to create a delicious, restaurant-quality hot pot at home. The clean broth comes together in minutes, while the mix of beef, tofu, and vibrant vegetables offers a satisfying balance of textures and nutrients.
It’s perfect for anyone looking for a quick, healthy, and flavor-packed meal that still feels indulgent. Whether you’re meal prepping or serving a cozy dinner, this malatang delivers comfort and excitement in every bowl while keeping calories in check.
Add bone broth, dashi powder, and mala sauce to a large pot and bring to a boil. Lower heat to a gentle simmer
Add tofu skin, ribeye beef, gailan, lion’s mane mushrooms, wood ear fungus, and soft tofu. Cook for 5 to 7 minutes until vegetables are tender and beef is cooked through. 
Add mung bean vermicelli noodles. Cook for 3-5 min until noodles are translucent.
