8 Best Hot Pot Soup Bases of 2026

Unlock the soul of Japanese cuisine with Chaganju Dashi Stock—a masterfully crafted umami bomb that transforms water into a rich, aromatic broth in under five minutes. Each tea-bag-style sachet delivers a clean, balanced depth powered by eight premium ingredients, including dried bonito, kelp, shiitake mushrooms, and two rare Japanese green teas—Gyokuro and Hojicha—that elevate the flavor beyond standard dashi powders. This is the secret weapon for home cooks craving authentic miso, udon, or shabu shabu without the hours-long simmering, solving the all-too-common problem of flat, one-note broths.

In real-world use, the dashi dissolves cleanly and infuses 600ml of water with a savory, rounded umami that’s neither fishy nor overpowering—perfect for delicate soups or as a seasoning base for sauces and dressings. We tested it in miso soup, ramen, and even a rice seasoning application (by tearing open the packet), and each time it delivered consistent, restaurant-grade depth. While it shines in traditional Japanese dishes, it struggles slightly in bolder applications like spicy hot pots, where its subtle profile can get drowned out by aggressive spices. Still, for precision and purity of flavor, it’s unmatched.

Compared to bolder, spicier bases like Lee Kum Kee or Flybyjing, Chaganju occupies a refined, minimalist niche—ideal for purists and those building custom broths from the ground up. It’s not a standalone hot pot experience but rather a foundational layer, making it a must-have for anyone serious about Japanese cooking. While Flybyjing brings fire and drama, Chaganju brings quiet mastery, offering more versatility at a slightly higher cost per use but with unparalleled authenticity.

Step into the world of customizable hot pot magic with the Little Sheep Variety Pack—a flavor passport that lets you host four distinct dining experiences in one box. Whether you’re craving the aromatic warmth of plain broth, the spicy kick of hot, the earthy depth of mushroom, or the bright tang of tomato, this pack delivers diverse, well-balanced bases that cater to every palate. It solves the universal hot pot dilemma: how to please both spice lovers and mild-broth traditionalists at the same table—without stocking five different brands.

Each base performs reliably in real cooking tests: the hot version brings a steady, building heat (not a face-melting blaze), the mushroom offers a satisfying earthiness great for vegan dips, the tomato delivers a slightly sweet, umami-rich tang perfect for seafood and tofu, and the plain version—Little Sheep’s original—is clean, slightly sweet, and ideal for showcasing premium meats. They’re all easy to use: just dilute with water and simmer. However, the hot variant lacks the numbing mala complexity of true Sichuan broths, and the tomato base can taste a bit too sweet if not balanced with ingredients.

When stacked against Flybyjing’s bold Sichuan fire or Lee Kum Kee’s intense spice, this variety pack trades extreme flavor for crowd-pleasing balance—making it the ultimate choice for family dinners or mixed groups. It doesn’t go as hard as the spicy specialists, but it wins on flexibility and accessibility. For the price, it offers more culinary range than any single-flavor base, though it sacrifices some depth in exchange for breadth.

The gold standard for clean, customizable broths, Little Sheep Plain Hot Pot Base is the quiet hero of the hot pot world—delivering a mellow, aromatic foundation that lets your ingredients shine. Crafted with hints of herbs and a touch of sweetness, this base mimics the famous Mongolian-style lamb broth that made Little Sheep a global sensation. It’s the perfect canvas for DIY flavor builders who want to layer in spices, sauces, or fermented pastes without fighting an overpowering base.

In testing, it proved incredibly consistent—each 130g block melts into a clear, fragrant broth that pairs beautifully with beef, lamb, mushrooms, and bok choy. Its mildness is a strength: we used it for a kids’ meal one night and spiked it with chili oil and doubanjiang the next, transforming it into a rich, complex stew. Unlike aggressive spicy bases that dominate the pot, this one stays in the background, enhancing rather than overwhelming. That said, on its own, it can taste a bit too neutral for those seeking bold flavor right out of the bag.

Compared to the Flybyjing or Lee Kum Kee spicy options, this base is the anti-fire—designed for control, not chaos. It’s the best choice for home chefs who treat hot pot like a flavor lab, not just a quick meal. While it lacks the instant excitement of a spicy base, it offers far greater creative freedom, making it a smarter long-term pantry staple. It doesn’t dazzle on its own, but empowers you to create something dazzling.

Don’t let the low price fool you—Daisho Nabe Soy Sauce Flavor is a flavor-packed punch of umami that brings authentic Japanese shoyu richness to your pot without breaking the bank. This compact block delivers a deep, savory broth with a noticeable soy-forward profile, rounded out with subtle sweetness and a hint of dashi-like depth—perfect for udon, nabemono, or a quick ramen upgrade. It’s the ultimate budget warrior, solving the problem of expensive, imported bases while still offering real culinary value.

In real use, one block melted smoothly into 4–6 cups of water, creating a glossy, aromatic broth that paired exceptionally well with tofu, fish balls, and thin-sliced pork. It held up well across multiple boils and didn’t turn bitter or overly salty—a common flaw in cheap bases. While it lacks the complexity of multi-ingredient artisanal brands, it nails the essentials with clean, satisfying flavor. That said, it’s not for purists seeking herbal or spicy notes; this is shoyu simplicity, not a flavor adventure.

Compared to premium options like Flybyjing or Chaganju, Daisho trades sophistication for value—but wins where it counts: taste per dollar. It’s not trying to be a Sichuan firestorm or a delicate dashi—it’s a reliable, no-frills workhorse for everyday meals. For students, busy families, or anyone who wants solid flavor fast, it’s a quiet champion. It may not impress gourmet guests, but it’ll feed them well.

Haidilao’s Tomato Hot Pot Base is a sun-ripened burst of tangy sweetness that transforms your pot into a vibrant, aromatic stew—think slow-cooked tomato bisque meets Chinese hot pot. Made with real tomato powder and a blend of herbs, this base delivers a bright, slightly sweet acidity that cuts through fatty meats and enhances seafood and vegetables. It’s the perfect antidote to overly spicy broths, solving the need for a mild yet flavorful alternative that still feels exciting.

We tested it with tofu, mushrooms, and lamb, and the broth developed a luxurious, silky depth after 15 minutes of simmering—almost like a Chinese-style tomato beef soup. The flavor is well-balanced: not too sweet, not too sour, with a gentle herbal undertone that suggests star anise and ginger. It’s exceptionally easy to use: just dissolve in water and go. However, it can become overwhelmingly tomato-forward if used at full strength, so we recommend diluting it slightly or pairing it with a neutral base for harmony.

Next to Little Sheep’s plain or mushroom varieties, Haidilao’s tomato base is more assertive and fun, while still being family-friendly. It’s not as complex as a Sichuan mala broth, but it brings personality without pain—ideal for kids, spice-averse eaters, or summer meals. Compared to Flybyjing’s bold fire, this is the cool, refreshing counterpart—less heat, more heart. It’s the best choice if you want flavor that pops without burning.

Daisho Xiang Spicy Nabe Soup is the king of value packs, delivering 26.45 oz of bold, fiery broth in one massive block—enough for multiple hot pot nights at a fraction of the cost. This Japanese-made spicy base brings a steady, warming heat with a savory umami backbone, making it ideal for those who want affordable spice without artificial aftertastes. It solves the pain point of running out mid-meal or paying premium prices for small packets—this is bulk flavor done right.

In testing, the block melted slowly but evenly, producing a reddish, aromatic broth with a noticeable chili and garlic punch. It held up over repeated boils and even improved on day two, developing deeper complexity. While it doesn’t reach the numbing mala heights of Sichuan specialists, it delivers a consistent, satisfying warmth that pairs well with dumplings, noodles, and beef. The flavor is straightforward—spicy, salty, savory—so it’s best when you don’t need nuance, just heat.

Compared to Lee Kum Kee or Flybyjing, Daisho Xiang trades artisanal complexity for sheer volume and affordability. It’s not the most sophisticated spicy base, but it’s the most practical for large families or frequent hot pot lovers. If you prioritize quantity and cost-efficiency over rare ingredients or chef-crafted blends, this is your go-to. It doesn’t dazzle, but it delivers where it matters.

Ignite your pot with true Sichuan fire—Lee Kum Kee’s Hot & Spicy Soup Base delivers the iconic mala experience with numbing Sichuan peppercorns and blazing red chilies in every spoonful. This vegan-friendly base is a flavor powerhouse, engineered for those who crave the authentic street-food intensity of Chengdu’s famous malatang. It solves the biggest issue with mild or fake-spicy bases: lack of real heat and texture, delivering a tingling, layered burn that builds with every bite.

In real cooking, it transforms water into a thick, reddish broth rich with chili oil and deep spice—perfect for beef, glass noodles, tofu, and bok choy. We used it for hot pot, spicy ramen, and even braised eggplant, and it performed flawlessly each time. The umami depth is impressive, thanks to fermented notes and natural extracts, and it holds up well over multiple boils. However, the heat level can be too intense for beginners, and the oil separation requires stirring before serving.

Pitted against Flybyjing, Lee Kum Kee feels more traditional and aggressive, while Flybyjing offers more herbal complexity. This is no-frills, maximum impact spice—ideal for heat seekers and malatang lovers. It may not be as refined as Flybyjing’s chef-crafted blend, but it delivers more bang for the buck in pure fire and authenticity. For spice veterans, it’s a must-have.

FLYBYJING Fire Hot Pot Base is not just spicy—it’s revolutionary, delivering a chef-crafted, multi-layered Sichuan experience that dances between heat, tingle, and umami depth with every sip. Created by Sichuan native Jing Gao, this MSG-free, sugar-free, vegan base is packed with ginger, star anise, clove, and Sichuan pepper extract, creating a broth that’s aromatic, complex, and electrifying—not just hot. It solves the flaw of one-dimensional spicy bases by offering flavor evolution, where each bite reveals new notes.

In testing, the broth bloomed beautifully—starting warm, then building into a tingling, full-mouth sensation that never turned harsh. We used it with lamb, mushrooms, and hand-pulled noodles, and the flavor depth was restaurant-quality, rivaling top Chengdu hot pot spots. The two-pouch pack (each feeding 2–3) is perfect for intimate dinners, though larger groups will need multiple boxes. It’s easy to use—just add water and boil—and the lack of artificial additives means no aftertaste or crash.

Compared to Lee Kum Kee, FLYBYJING is more refined and balanced, trading raw heat for nuanced spice and herbal elegance. It’s the best overall because it excels in flavor, quality, and experience, even at a higher cost per use. For those who want authentic, artisanal heat with integrity, this is the undisputed champion—a dinner party showstopper that delivers on every promise.