Vegan Bak Kut Teh
This broth is packed with herbs, spices and umami - the perfect comforting soup you can put together in just 30 minutes!
Servings: 4
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.