Low Sodium Bak Kut Teh
Experience the comforting warmth of **Low Sodium Bak Kut Teh**, a lighter and healthier twist on the traditional Malaysian and Singaporean herbal pork rib soup. Packed with the rich, aromatic flavors of toasted white and black peppercorns, star anise, cinnamon, and cloves, this hearty dish delivers depth without the heavy sodium. Tender pork ribs simmered with fresh garlic, ginger, and shiitake mushrooms blend beautifully with the gentle sweetness of low sodium soy sauce and dark soy sauce. Enhanced with the natural crunch of Chinese cabbage, this version of Bak Kut Teh is perfect for those seeking a flavorful yet heart-healthy meal. Ready in just over an hour and served steaming hot, this soul-soothing soup pairs wonderfully with steamed rice for a wholesome, satisfying dining experience. Ideal for cold evenings or as a nourishing family meal, it’s sure to become a go-to favorite in your kitchen.
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Recipe Information
Ingredients
- 700 g pork ribs
- 2000 ml water
- 2 garlic bulbs
- 2 tbsp white peppercorns
- 1 tbsp black peppercorns
- 3 star anise
- 1 cinnamon stick
- 6 cloves
- 30 g ginger
- 2 tbsp low sodium soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 100 g shiitake mushrooms
- 200 g chinese cabbage
Instructions
Rinse the pork ribs under cold water to remove any bone fragments, then place them in a pot of boiling water for 5 minutes to parboil.
Remove the ribs and rinse under cold water again. Set aside.
In a large soup pot, bring 2000ml of water to a boil.
Smash the garlic bulbs gently with the side of a knife. Add to the boiling water.
Toast the white and black peppercorns, star anise, cinnamon stick, and cloves in a dry pan until aromatic, about 2 minutes.
Add toasted spices into the pot.
Peel and slice the ginger into thick coins and add to the pot.
Add the parboiled ribs to the pot.
Add the low sodium soy sauce, dark soy sauce, and sugar to the pot and bring it to a boil.
Reduce the heat to low and simmer the soup for 1 hour, partially covered, until the ribs are tender.
Soak and rinse the shiitake mushrooms, then add them to the pot and simmer for another 15 minutes.
Slice the chinese cabbage into large pieces and add to the pot, simmering until just tender, about 5 minutes.
Adjust taste as needed with a small amount of additional low sodium soy sauce or sugar, if preferred.
Serve hot, either as a stand-alone dish or with steamed rice.
Nutrition Facts
Calories |
2349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.7 g | 218% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 2944 mg | 128% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 9.7 g | ||
| Protein | 158.6 g | 317% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 733 mg | 56% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3249 mg | 69% | |
*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.
