Vegan Bak Kut Teh Soup
Dive into a comforting bowl of Vegan Bak Kut Teh Soup, a plant-based twist on the beloved Malaysian and Singaporean herbal broth. Packed with aromatic spices like star anise, cinnamon, and cloves, this hearty soup combines the richness of shiitake mushrooms, tender tofu balls, and crispy tofu puffs with the soothing flavors of soy sauce-infused vegetable broth. Fresh cabbage and lettuce add texture and vibrancy, while a garnish of chopped cilantro elevates every spoonful. Perfect as a satisfying dinner, this vegan version of Bak Kut Teh is a soul-warming experience that pairs beautifully with steamed rice. Ready in under an hour, it’s a wholesome bowl of comfort ideal for anyone seeking an easy, flavorful, and nutrient-rich plant-based meal. Keywords: vegan Bak Kut Teh, plant-based soup, herbal broth, Malaysian vegan recipe.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 4 garlic cloves, minced
- 1 inch piece fresh ginger, sliced
- 2 pods star anise
- 1 cinnamon stick
- 4 cloves
- 10 dried shiitake mushrooms
- 200 grams tofuballs
- 100 grams fried tofu puffs
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1.5 liters vegetable broth
- 1 teaspoon white pepper, ground
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 small head cabbage, chopped
- 8 lettuce leaves
- 2 tablespoons cilantro, chopped
- rice to serve (optional)
Instructions
Start by soaking the dried shiitake mushrooms in hot water for about 20 minutes until softened. Once softened, remove the stems and slice the caps.
Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and sliced ginger and sauté until aromatic, about 2 minutes.
Add the star anise, cinnamon stick, and cloves to the pot and stir for another minute to release their fragrance.
Pour in the vegetable broth and add the soaked and sliced shiitake mushrooms, tofu balls, fried tofu puffs, soy sauce, and dark soy sauce.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 20 minutes to allow the flavors to meld.
After 20 minutes, add the white pepper, salt, and sugar to the soup. Stir well.
Add the chopped cabbage and let it cook for another 10 minutes until the cabbage is tender.
Turn off the heat and add the lettuce leaves, letting them wilt in the residual heat.
Garnish with chopped cilantro before serving.
Serve the Vegan Bak Kut Teh hot, alongside steamed rice if desired.
Nutrition Facts
Calories |
2239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 21.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9430 mg | 410% | |
| Total Carbohydrate | 329.0 g | 120% | |
| Dietary Fiber | 86.7 g | 310% | |
| Total Sugars | 55.0 g | ||
| Protein | 99.4 g | 199% | |
| Vitamin D | 38.5 mcg | 192% | |
| Calcium | 1296 mg | 100% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 8695 mg | 185% | |
*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.
