Vegan Bak Kut Teh Soup

Experience the comforting warmth of Vegan Bak Kut Teh Soup, a plant-based twist on the classic Southeast Asian herbal soup. This hearty recipe swaps traditional meat with protein-rich tofu balls, crispy tofu puffs, and umami-packed shiitake mushrooms, all simmered in a fragrant broth infused with aromatic spices like star anise, cinnamon, and cloves. A medley of fresh vegetables, including tender cabbage and wilted lettuce, enhances the dish’s wholesome appeal while a drizzle of soy sauces adds depth of flavor. Perfect for cool evenings, this vegan-friendly recipe is easy to prepare in under an hour and pairs beautifully with steamed rice for a satisfying meal. Whether you're craving comfort food or exploring vegan adaptations of beloved classics, this Vegan Bak Kut Teh Soup is sure to become a new favorite!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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
• 0 rice to serve (optional)

Directions

Step 1

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.

Step 2

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.

Step 3

Add the star anise, cinnamon stick, and cloves to the pot and stir for another minute to release their fragrance.

Step 4

Pour in the vegetable broth and add the soaked and sliced shiitake mushrooms, tofu balls, fried tofu puffs, soy sauce, and dark soy sauce.

Step 5

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.

Step 6

After 20 minutes, add the white pepper, salt, and sugar to the soup. Stir well.

Step 7

Add the chopped cabbage and let it cook for another 10 minutes until the cabbage is tender.

Step 8

Turn off the heat and add the lettuce leaves, letting them wilt in the residual heat.

Step 9

Garnish with chopped cilantro before serving.

Step 10

Serve the Vegan Bak Kut Teh hot, alongside steamed rice if desired.

Nutrition Facts

Serving size	(2419.3g)

Amount per serving	% Daily Value*
Calories	2133.4

Total Fat 82.8g	0%
Saturated Fat 13.1g	0%
Polyunsaturated Fat 21.4g
Cholesterol 0mg	0%
Sodium 9535.3mg	0%
Total Carbohydrate 295.4g	0%
Dietary Fiber 68.0g	0%
Total Sugars 42.9g
Protein 92.4g	0%

Vitamin D 1540.0IU	0%
Calcium 1284.5mg	0%
Iron 24.9mg	0%
Potassium 5705.1mg	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: 32.5%

Protein: 16.1%

Carbs: 51.5%