Low Sodium Bak Kut Teh Soup
Savor the rich, aromatic flavors of **Low Sodium Bak Kut Teh Soup**, a lighter twist on the traditional Malaysian and Singaporean herbal pork rib soup. This heart-healthy recipe combines tender pork ribs, fragrant spices like star anise and cinnamon, earthy shiitake mushrooms, and a touch of sweetness from dried goji berries. By using low sodium soy sauce and relying on bold, natural seasonings, this version delivers all the comforting depth of the classic dish while being mindful of sodium intake. Perfect for cozy gatherings or as a nourishing meal, this soup is simmered to perfection and served piping hot, elevated with spring onions and optional chili slices for added vibrancy. Enjoy a guilt-free bowl brimming with flavor and wholesome goodness!
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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
Directions
Step 1
Soak the dried shiitake mushrooms in warm water for 30 minutes, then slice them and set aside.
Step 2
Blanch the pork ribs in boiling water for 5 minutes to remove impurities. Drain and set aside.
Step 3
In a large pot, add 2000 ml of water and bring it to a boil.
Step 4
Add the blanched pork ribs, whole garlic cloves, sliced shiitake mushrooms, star anise, cinnamon stick, cloves, and black peppercorns to the pot.
Step 5
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.
Step 6
During the last 30 minutes of cooking, add the white pepper powder, coriander stalks, and tofu puffs.
Step 7
After the cooking time, adjust the seasoning to taste. Although low sodium, be mindful to rely on spices for flavor enhancement.
Step 8
Add dried goji berries in the last 5 minutes of cooking for a touch of sweetness.
Step 9
Serve the soup hot, garnished with sliced spring onions and optional sliced red chilies for added heat.
Nutrition Facts
| Serving size | (3057.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2496.7 |
| Total Fat 186.4g | 0% |
| Saturated Fat 52.9g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 470mg | 0% |
| Sodium 2327.4mg | 0% |
| Total Carbohydrate 57.5g | 0% |
| Dietary Fiber 17.8g | 0% |
| Total Sugars 13.5g | |
| Protein 156.8g | 0% |
| Vitamin D 12.6IU | 0% |
| Calcium 1542.4mg | 0% |
| Iron 20.9mg | 0% |
| Potassium 2655.6mg | 0% |
Source of Calories