Low Sodium Bak Kut Teh Soup
Savor the comforting warmth of **Low Sodium Bak Kut Teh Soup**, a lighter twist on the traditional Malaysian and Singaporean herbal pork rib broth. This aromatic soup features tender pork ribs simmered with earthy shiitake mushrooms, fragrant spices like star anise and cinnamon, and nutrient-rich additions such as goji berries and tofu puffs. By using low-sodium soy sauce and relying on a carefully balanced blend of herbs and spices, this recipe creates a deeply flavorful broth without excessive salt. Perfect for a wholesome family meal, it’s served piping hot and garnished with fresh spring onions and optional red chilies for a vibrant finish. Ideal for those seeking a healthier take on a classic dish, this low sodium Bak Kut Teh is both delicious and heart-friendly!
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Recipe Information
Ingredients
- 500 g pork ribs
- 2000 ml water
- 6 whole garlic cloves
- 6 dried shiitake mushrooms
- 2 whole star anise
- 1 stick cinnamon stick
- 3 whole cloves
- 1 teaspoon black peppercorns
- 3 tablespoons low sodium soy sauce
- 0.5 teaspoon white pepper powder
- 3 pieces coriander stalks
- 2 tablespoons dried goji berries
- 6 pieces tofu puffs
- 2 stalks spring onions
- 1 optional sliced red chilies
Instructions
Soak the dried shiitake mushrooms in warm water for 30 minutes, then slice them and set aside.
Blanch the pork ribs in boiling water for 5 minutes to remove impurities. Drain and set aside.
In a large pot, add 2000 ml of water and bring it to a boil.
Add the blanched pork ribs, whole garlic cloves, sliced shiitake mushrooms, star anise, cinnamon stick, cloves, and black peppercorns to the pot.
Stir in the low sodium soy sauce and reduce the heat to a simmer. Let it cook covered for 1.5 to 2 hours until the ribs are tender.
During the last 30 minutes of cooking, add the white pepper powder, coriander stalks, and tofu puffs.
After the cooking time, adjust the seasoning to taste. Although low sodium, be mindful to rely on spices for flavor enhancement.
Add dried goji berries in the last 5 minutes of cooking for a touch of sweetness.
Serve the soup hot, garnished with sliced spring onions and optional sliced red chilies for added heat.
Nutrition Facts
Calories |
2497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.4 g | 239% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 2327 mg | 101% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 13.5 g | ||
| Protein | 156.8 g | 314% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1542 mg | 119% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2656 mg | 57% | |
*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.
