ramyaramesh3007This broth is packed with herbs, spices and umami – the perfect comforting soup you can put together in just 30 minutes!
Traditonally prepared with pork ribs, Bak Kut Teh is simmered in spices and herbs for many hours. The name ‘Bak Kut Teh’ directly translates to ‘meat bone tea’ in hokkien. The flavour itself comes from these: star anise, cinnamon, cloves, ginseng, fennel and LOTS of garlic.
Seasonings also determines how the dish turns out – if you use more soy sauce (especially dark soy sauce), your broth will be darker which is similar to the Hokkien version while the broth looks lighter with Teochew’s version. The Teochew style also uses more pepper and garlic which will be more similar to this vegan version.
While you can add all the spices separately and make it from scratch (it’ll probably take a little longer but definitely worth the effort), for quick meal day I usually use a BKT spice packet – that you can just add to water and it will extract all the amazing flavours. I would also avoid getting versions with added flavourings and preservatives in them as the real spices are enough to bring out an aromatic broth.
Ingredients You Need
- bak kut teh spice packet – you can find this in asian supermarkets
- garlic – you’ll need plenty!
- protein – tofu puffs or frozen tofu, tempeh, vegan lamb
- spices – black and white peppercorns
- seasonings – mushroom powder, vegan oyster sauce, dark soy sauce
- garnish – plenty of coriander
This recipe is naturally gluten free – ensure you use gluten free oyster sauce and soy sauce.
For an allium free version, you can substitute the garlic cloves with a few pinches of hing.
Vegan Bak Kut Teh
Ingredients
- 1 bak kut teh spice packet
- 20 cloves garlic
- 8 cups water
- 200 g frozen tofu or tofu puffs
- 150 g tempeh
- 1.5 cups vegan mutton or lamb
- 1.5 tsp black peppercorns
- 1.5 tsp white peppercorns or white pepper
- 1 tbsp vegan oyster sauce
- 1/2 tbsp dark soy sauce
- 1 tbsp mushroom powder or 1 cup of any mushrooms
Instructions
- Chop tempeh and tofu into bite sized pieces. Have the individual garlic cloves ready with the peel on but the ends chopped off.
- Heat up 8 cups of water. Add all your ingredients in and let the soup come to a boil.
- Reduce flame, close the lid and simmer for 15-20 minutes until all ingredients are cooked and the flavour is extracted from the spice bag.
- Garnish with coriander and serve alongside rice.