Vegan Bak Kut Teh
Experience the comforting warmth of *Vegan Bak Kut Teh*, a plant-based twist on the traditional Malaysian-Singaporean herbal soup. Bursting with the rich aroma of pre-packed Bak Kut Teh spices and the umami depth of shiitake mushrooms, this hearty recipe is perfect for anyone seeking a vegan-friendly alternative to this beloved dish. Tofu puffs and cubes of firm tofu soak up the flavorful broth, while vibrant vegetables like carrots, baby corn, and bok choy add wholesome textures and nutrients. With an easy-to-follow simmering process that infuses the broth with garlic and spices, this herbal soup is ideal for cozy nights or sharing with family. Pair it with steamed rice for a complete, satisfying vegan meal.
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Recipe Information
Ingredients
- 8 pieces dried shiitake mushrooms
- 200 grams tofu puffs
- 100 grams baby corn
- 2 medium carrots
- 1.5 liters water
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon white pepper
- 6 pieces garlic cloves
- 30 grams Bak Kut Teh spices (pre-packed)
- 200 grams firm tofu
- 150 grams bok choy
- 1 teaspoon salt
Instructions
Begin by soaking 8 dried shiitake mushrooms in warm water for 15 minutes, or until they become soft.
Once softened, slice the mushrooms into thin strips and set aside.
Cut 200 grams of tofu puffs in halves.
Trim and cut 100 grams of baby corn into pieces.
Peel and slice 2 medium carrots into round discs.
In a large pot, pour in 1.5 liters of water and bring it to a boil.
Add 6 garlic cloves, slightly crushed, and 30 grams of pre-packed Bak Kut Teh spices to the boiling water.
Reduce the heat to medium-low and simmer the broth for 15 minutes to extract the flavors.
Add the sliced shiitake mushrooms, baby corn, sliced carrots, 200 grams of firm tofu (cut into cubes), and 200 grams of halved tofu puffs into the pot.
Season the soup with 3 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of white pepper, and 1 teaspoon of salt.
Let the pot simmer for another 30 minutes, allowing the tofu to absorb the herbal flavors.
In the last 5 minutes, add in 150 grams of bok choy, ensuring it cooks to a tender texture.
Once all the ingredients are well-cooked, adjust seasoning if needed, and remove the spice pack before serving.
Serve the Vegan Bak Kut Teh hot, optionally accompanied by steamed rice.
Nutrition Facts
Calories |
1227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5543 mg | 241% | |
| Total Carbohydrate | 134.2 g | 49% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 19.1 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 30.8 mcg | 154% | |
| Calcium | 1354 mg | 104% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3269 mg | 70% | |
*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.
