Vegan Bak Kut Teh

Experience a flavorful plant-based twist on a classic with this Vegan Bak Kut Teh, a hearty herbal soup that’s rich in traditional Southeast Asian spices and perfect for cozy meals. This veganized version of the Malaysian-Singaporean favorite replaces meat with protein-packed tofu puffs, firm tofu, and umami-rich dried shiitake mushrooms, all simmered in a robust broth infused with fragrant Bak Kut Teh spices, garlic, and white pepper. A medley of baby corn, carrots, and tender bok choy adds a refreshing crunch and natural sweetness to the dish. With minimal prep and an hour of simmering, this comforting vegan soup is perfect for family dinners or as a warming treat served with steamed rice. It's a wholesome, earthy recipe that’s both soul-satisfying and entirely plant-based!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

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

Directions

Step 1

Begin by soaking 8 dried shiitake mushrooms in warm water for 15 minutes, or until they become soft.

Step 2

Once softened, slice the mushrooms into thin strips and set aside.

Step 3

Cut 200 grams of tofu puffs in halves.

Step 4

Trim and cut 100 grams of baby corn into pieces.

Step 5

Peel and slice 2 medium carrots into round discs.

Step 6

In a large pot, pour in 1.5 liters of water and bring it to a boil.

Step 7

Add 6 garlic cloves, slightly crushed, and 30 grams of pre-packed Bak Kut Teh spices to the boiling water.

Step 8

Reduce the heat to medium-low and simmer the broth for 15 minutes to extract the flavors.

Step 9

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.

Step 10

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.

Step 11

Let the pot simmer for another 30 minutes, allowing the tofu to absorb the herbal flavors.

Step 12

In the last 5 minutes, add in 150 grams of bok choy, ensuring it cooks to a tender texture.

Step 13

Once all the ingredients are well-cooked, adjust seasoning if needed, and remove the spice pack before serving.

Step 14

Serve the Vegan Bak Kut Teh hot, optionally accompanied by steamed rice.

Nutrition Facts

Serving size	(2515.6g)

Amount per serving	% Daily Value*
Calories	1227.1

Total Fat 56.5g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 5543.1mg	0%
Total Carbohydrate 134.2g	0%
Dietary Fiber 39.0g	0%
Total Sugars 19.1g
Protein 73.3g	0%

Vitamin D 1232IU	0%
Calcium 1353.9mg	0%
Iron 13.9mg	0%
Potassium 3268.7mg	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: 38.0%

Protein: 21.9%

Carbs: 40.1%