Vegetarian Bak Kut Teh
Experience the comforting warmth of **Vegetarian Bak Kut Teh**, a plant-based twist on the classic Malaysian-Singaporean herbal soup. This hearty recipe features a medley of mushrooms—shiitake, button, and oyster—combined with tender beancurd skin and protein-rich firm tofu, all simmered in an aromatic broth infused with a flavorful vegetarian herbal soup packet, white peppercorns, and soy sauces. The slow simmering process allows the earthy mushrooms and herbal spices to meld beautifully, creating a deeply satisfying umami-rich dish. Garnished with fresh coriander and a touch of chili for a hint of heat, this soup is perfect for a wholesome dinner served with steamed rice or crusty bread. Quick to prepare and packed with nourishing ingredients, it’s a deliciously healthy way to enjoy the timeless essence of Bak Kut Teh in a vegetarian-friendly form.
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Ingredients
- 12 pieces dried shiitake mushrooms
- 12 pieces dried button mushrooms
- 200 grams oyster mushrooms
- 100 grams beancurd skin
- 300 grams firm tofu
- 10 cloves garlic
- 1 pack vegetarian herbal soup packet
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon white peppercorns
- 2 liters water
- 1 teaspoon salt
- 20 grams coriander
- 3 pieces fresh chili
Directions
Step 1
Soak the dried shiitake and button mushrooms in warm water for 30 minutes until soft. Drain, remove stems, and slice the caps.
Step 2
Clean the oyster mushrooms and tear them into bite-sized pieces.
Step 3
Cut the firm tofu into cubes about 2 cm in size.
Step 4
In a large pot, bring 2 liters of water to a boil. Add the vegetarian herbal soup packet and white peppercorns. Allow the broth to simmer for 20 minutes to extract flavors from the herbs.
Step 5
Peel and lightly crush the garlic cloves. Add them to the pot along with the soaked shiitake, button mushrooms, oyster mushrooms, and beancurd skin.
Step 6
Season the broth with soy sauce, dark soy sauce, and salt. Mix well.
Step 7
Add the tofu cubes into the pot and simmer for another 20 minutes, ensuring all ingredients are tender and the flavors meld together.
Step 8
Taste and adjust seasoning with more salt or soy sauce if needed.
Step 9
Finely chop the coriander and slice the fresh chili. Use them as garnishing when serving the soup hot.
Nutrition Facts
| Serving size | (3128.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1804.6 |
| Total Fat 47.0g | 0% |
| Saturated Fat 3.8g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 5792.2mg | 0% |
| Total Carbohydrate 220.8g | 0% |
| Dietary Fiber 74.2g | 0% |
| Total Sugars 20.7g | |
| Protein 152.2g | 0% |
| Vitamin D 1848.0IU | 0% |
| Calcium 1328.4mg | 0% |
| Iron 32.9mg | 0% |
| Potassium 6377.6mg | 0% |
Source of Calories