Vegetarian Bak Kut Teh Soup
Experience the comforting essence of traditional Bak Kut Teh in a plant-based twist with this mouthwatering **Vegetarian Bak Kut Teh Soup**! Packed with earthy shiitake and meaty oyster mushrooms, tender soy slices, and protein-rich firm tofu, this hearty soup is a symphony of bold flavors. Aromatic spices like star anise, cinnamon, and cloves infuse the broth, while garlic and a blend of black and white peppercorns provide a robust, peppery kick. Simmered to perfection, this vegan version offers all the warm, complex tastes of the original. Garnished with fresh cilantro and mint, it’s perfect as a comforting weeknight dinner or an impressive addition to your plant-based meal repertoire. Ready in just over an hour, this recipe is a nourishing, flavor-packed delight that will satisfy vegetarians and meat-lovers alike!
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Recipe Information
Ingredients
- 200 grams Shiitake mushrooms
- 150 grams Oyster mushrooms
- 300 grams Firm tofu
- 8 whole Garlic cloves
- 1 tablespoon Black peppercorns
- 1 teaspoon White peppercorns
- 2 whole Star anise
- 1 stick Cinnamon stick
- 4 whole Cloves
- 50 grams Dried soy slices
- 1.5 liters Water
- 3 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 10 grams Fresh cilantro
- 10 grams Fresh mint leaves
Instructions
Rinse the shiitake and oyster mushrooms thoroughly. Slice the shiitake mushrooms and set both varieties aside.
Cut the firm tofu into 2 cm cubes.
Crush the garlic cloves with the side of a knife, leaving the skins on.
In a large stockpot, add water, garlic, black and white peppercorns, star anise, cinnamon stick, and cloves. Simmer over medium heat for about 20 minutes to infuse the flavors.
Meanwhile, soak the dried soy slices in warm water until softened, about 10 minutes, and then drain them.
Add the soaked soy slices, sliced mushrooms, and tofu to the pot.
Add soy sauce, dark soy sauce, salt, and sugar to the soup base. Stir to combine well.
Continue to simmer the soup gently for another 30 minutes, allowing the tofu and mushrooms to absorb the flavors.
Adjust seasoning with additional salt or soy sauce if desired.
Serve hot in individual bowls, garnished with chopped fresh cilantro and mint leaves.
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4842 mg | 211% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 17.5 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2568 mg | 198% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3548 mg | 75% | |
*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.
