Low Fat Bak Kut Teh Soup
Delight in a comforting bowl of **Low Fat Bak Kut Teh Soup**, a lighter take on the traditional Malaysian-Singaporean herbal pork soup. This wholesome recipe features tender slices of lean pork tenderloin simmered to perfection with warming spices like star anise, cinnamon, and cloves, along with earthy shiitake mushrooms and crunchy bean curd sticks. Enhanced by the optional addition of black garlic for a deeper, umami flavor, this broth is rich yet low in fat, making it perfect for the health-conscious. The addition of baby bok choy adds freshness and a vibrant green touch, while the dish is served alongside fluffy steamed rice for a complete and satisfying meal. With its nourishing ingredients and enticing aroma, this healthy twist on a classic dish is both flavorful and guilt-free, perfect for a cozy dinner or meal prep.
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Recipe Information
Ingredients
- 500 grams Lean pork tenderloin
- 8 Garlic cloves
- 1 tablespoon White peppercorns
- 2 Star anise
- 1 Cinnamon stick
- 3 Whole cloves
- 2 Black garlic (optional for deeper flavor)
- 2 tablespoons Soy sauce
- 1 tablespoon Light soy sauce
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1.5 liters Water
- 100 grams Shiitake mushrooms
- 50 grams Bean curd sticks
- 200 grams Baby bok choy
- 4 servings Rice to serve
Instructions
Slice the lean pork tenderloin into thick, bite-sized pieces and set aside.
Peel garlic cloves and gently crush them with the flat side of a knife to release their flavor.
In a large pot, add water, and bring it to a boil over high heat.
Add sliced pork, garlic, white peppercorns, star anise, cinnamon stick, and whole cloves into the boiling water.
If using, add optional black garlic for a deeper flavor profile.
Reduce heat to a simmer and cover the pot. Let it cook for about 1.5 hours, skimming off any foam that rises to the surface.
While the soup is simmering, soak the shiitake mushrooms and bean curd sticks in warm water until softened, about 15 minutes. Once soft, slice the shiitake mushrooms and set aside.
After 1.5 hours, add the shiitake mushrooms and bean curd sticks to the soup.
Incorporate soy sauce, light soy sauce, salt, and sugar into the mixture. Stir well to combine and let it simmer for an additional 15 minutes.
Adjust seasoning to taste, if necessary.
Trim the ends of the baby bok choy and rinse well under running water.
In the last 3 minutes of cooking, add the baby bok choy to the soup. Cook until the greens are just tender and vibrant.
Serve hot with freshly steamed rice on the side. Enjoy your healthy, low-fat Bak Kut Teh!
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1142 mg | 50% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 4.3 g | 16% | |
| Total Sugars | 4.3 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 187 mg | 14% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1042 mg | 22% | |
*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.
