High Protein Bak Kut Teh Soup
Warm, rich, and brimming with flavor, this High Protein Bak Kut Teh Soup is a nourishing twist on the traditional Malaysian and Singaporean herbal soup. Perfect for cozy meals or post-workout indulgence, this recipe combines tender pork ribs, hearty cubes of firm tofu, and earthy shiitake mushrooms in a deeply aromatic broth infused with a fragrant bak kut teh spice mix. Enhanced by the natural sweetness of goji berries and a subtle umami kick from soy sauce, every bowl offers a satisfying blend of protein and wholesome ingredients. Easy to prepare yet rich in complexity, this comforting high-protein soup is perfect for meal preps or family dinners. Garnished with fresh spring onions, it’s a steaming, soul-warming delight that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 500 grams pork ribs
- 300 grams firm tofu
- 150 grams shiitake mushrooms
- 6 whole garlic cloves
- 1 packet bak kut teh spice mix
- 2000 ml water
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon salt
- 0.5 teaspoon white pepper
- 20 grams goji berries
- 2 stalks spring onions
Instructions
Start by preparing the pork ribs. Rinse them under cold water and then cut them into individual rib pieces. Blanch the ribs in a pot of boiling water for about 5 minutes to remove impurities. Drain and set aside.
Soak the shiitake mushrooms in warm water for 10-15 minutes. Once softened, drain and slice them thickly. Reserve the soaking water.
Cut the firm tofu into cubes and set aside. Peel the garlic cloves and smash them gently with the flat side of a knife.
In a large pot, bring 2000 ml of water to boil. Add the bak kut teh spice mix along with the reserved mushroom soaking water for extra flavor.
Add the blanched pork ribs, garlic cloves, and sliced shiitake mushrooms into the pot. Reduce the heat to low and let it simmer uncovered for about 90 minutes, or until the ribs are tender.
After 90 minutes of simmering, add the soy sauce, dark soy sauce, salt, and white pepper. Stir gently to combine.
Add the tofu cubes into the pot and allow them to absorb the flavors for the next 20 minutes of simmering.
In the final 5 minutes of cooking, add the goji berries to the pot. Stir to incorporate.
Taste the soup and adjust the seasoning with more salt or soy sauce if necessary.
Chop the spring onions finely as a garnish. Serve the bak kut teh soup hot, topped with freshly chopped spring onions for extra freshness and flavor.
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 5196 mg | 226% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 23.4 g | ||
| Protein | 146.9 g | 294% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 780 mg | 60% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2343 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
