Low Fat Bak Kut Teh Soup

Savor the comforting flavors of *Low Fat Bak Kut Teh Soup*, a lighter take on the classic Malaysian-Singaporean herbal broth that’s packed with bold aromatics and nourishing ingredients. This healthy version uses lean pork tenderloin, garlic, and a medley of traditional spices like star anise, cinnamon, and white peppercorns to create a deeply flavorful yet guilt-free base. Shiitake mushrooms, bean curd sticks, and baby bok choy add texture and nutrition, while a touch of soy sauce balances the dish with umami richness. Perfectly suited for health-conscious foodies, this recipe retains the soul-warming essence of Bak Kut Teh without the excess fat. Ready in just 2 hours with minimal effort, it’s a satisfying one-pot meal best enjoyed with steamed rice for a wholesome, hearty dinner.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 4

Ingredients

• 500 grams Lean pork tenderloin
• 8 Garlic cloves
• 1 tablespoon White peppercorns
• 2 Star anise
• 1 Cinnamon stick
• 3 Whole cloves
• 2 Black garlic (optional for deeper flavor)
• 2 tablespoons Soy sauce
• 1 tablespoon Light soy sauce
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 1.5 liters Water
• 100 grams Shiitake mushrooms
• 50 grams Bean curd sticks
• 200 grams Baby bok choy
• 4 servings Rice to serve

Directions

Step 1

Slice the lean pork tenderloin into thick, bite-sized pieces and set aside.

Step 2

Peel garlic cloves and gently crush them with the flat side of a knife to release their flavor.

Step 3

In a large pot, add water, and bring it to a boil over high heat.

Step 4

Add sliced pork, garlic, white peppercorns, star anise, cinnamon stick, and whole cloves into the boiling water.

Step 5

If using, add optional black garlic for a deeper flavor profile.

Step 6

Reduce heat to a simmer and cover the pot. Let it cook for about 1.5 hours, skimming off any foam that rises to the surface.

Step 7

While the soup is simmering, soak the shiitake mushrooms and bean curd sticks in warm water until softened, about 15 minutes. Once soft, slice the shiitake mushrooms and set aside.

Step 8

After 1.5 hours, add the shiitake mushrooms and bean curd sticks to the soup.

Step 9

Incorporate soy sauce, light soy sauce, salt, and sugar into the mixture. Stir well to combine and let it simmer for an additional 15 minutes.

Step 10

Adjust seasoning to taste, if necessary.

Step 11

Trim the ends of the baby bok choy and rinse well under running water.

Step 12

In the last 3 minutes of cooking, add the baby bok choy to the soup. Cook until the greens are just tender and vibrant.

Step 13

Serve hot with freshly steamed rice on the side. Enjoy your healthy, low-fat Bak Kut Teh!

Nutrition Facts

Serving size	(2898.6g)

Amount per serving	% Daily Value*
Calories	1770.4

Total Fat 34.5g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 310mg	0%
Sodium 4956.1mg	0%
Total Carbohydrate 178.2g	0%
Dietary Fiber 16.4g	0%
Total Sugars 18.6g
Protein 179.9g	0%

Vitamin D 18IU	0%
Calcium 766.9mg	0%
Iron 20.3mg	0%
Potassium 4093.9mg	0%

*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.

Source of Calories

Fat: 17.8%

Protein: 41.3%

Carbs: 40.9%