Vegetarian Bak Kut Teh

Vegetarian Bak Kut Teh


1 packet bak kut teh spices

10 dried shiitake mushrooms (soaked until soften, discard the stem, cut the caps into half, reserved the soaking water)

6 cups water

1 no whole garlic

150g shimeji mushroom (discard the bottom)

100g enoki mushroom (discard the bottom)

300g firm bean curd (cubed)

60g bean curd puff

100g fried fuchok

2 tbsp wolfberry (rinsed and drained)


1 ½ tsp salt


Some shredded spring onion

Preparation Instructions:

  1. Add 6 cups of water together with 2 cups of soaking water for shiitake mushrooms into a pot and bring to a boil.
  2. Add in shiitake mushrooms, whole garlic and bak kut teh spices. Bring to a boil. Turn heat to low and continue to simmer for 30 minutes.
  3. Meanwhile, pan-fried the firm bean curd. Blanch the bean curd puff and fried fuchok in boiling water to remove excessive oil. Remove and drained.
  4. Once the soup is ready. Discard the bak kut teh spices sachet.
  5. Add in shimeji mushroom, enoki mushroom, fried bean curd, bean curd puff, fried fuchok and wolfberry. Bring to a boil.
  6. Season with salt.
  7. Transfer the vegetarian bak kut teh into a large claypot. Garnish with shredded spring onion.
  8. Serve hot with steamed rice and you tiao.

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