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Friday, October 11, 2013

Vegetarian Herbal Soup [Bak Kut Teh]

Vegetarian Bak Kut Teh is definitely different from the actual meaty Bak Kut Teh.  It isn't oily at all without the meats.  However, the soup is very aromatic with all the herbs.  My hubby asked why I cooked 'Bak Kut Teh' when I'm on vegetarian diet.  This is an indication that the soup is very fragrant and herbally, hehehe!  Can drink it without the 'sinful' factor.

This soup was served with Vegetarian Savoury Rice with White Beans.

[serves 8-10]
original recipe from Yum Yum magazine No. 77 with some modifications
Herbal Soup Ingredients
1 tsp white peppercorns - washed, lightly crushed
5 gm dang gui
3 gm chuan xiong
2 star anise
10 gm cinnamon stick
12 gm yuk zhu
3-4 pieces licorice roots [gan cao]
2 litres water
1 tsp salt
1 tsp vegetarian msg or mushroom seasoning granules
1 tbsp each of light soy sauce and vegetarian oyster sauce
1/2 tbsp dark soy sauce
1 piece black fungus - soaked and break into small pieces
1 piece gluten roll - cut or break into bite size pieces
5-6 dried mushrooms - soaked, drained and sliced [can use 1 tin button mushrooms]
2 packets fresh enoki mushrooms - cut off the roots, washed
2 pieces sweet bean curd - cut and fried until golden [can replaced with 10 tofu puffs]
100 gm dried bean curd sticks, soaked and cut into short lengths
  1. Place white peppercorns, dang gui and chuan xiong in a soup bag, tied up. Place soup bag and the rest of the herbal ingredients in a soup pot.  Add in water.  Bring to a boil for 10-15 minutes until the soup is aromatic.
  2. Add in seasoning ingredients, black fungus, gluten roll, dried mushrooms.  Bring to a boil, then lower heat to simmer for 20 minutes.
  3. Add in the remaining ingredients and continue to boil for a further 5-10 minutes.
  4. Taste to adjust seasoning.  Serve soup hot with lettuce leaves and some chopped coriander leaves.
Notes: You may use the ready mix bak kut teh soup bag to replace the herbal ingredients.    You may also use any kind of fresh mushrooms to replace the above mushrooms.

Notes: Visit this site for its Nutritional Facts [here]

I'm linking this post to Cook Your Books #5 Event
 hosted by Joyce of  Kitchen Flavours

 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

I'm also linking this post  to Little Thumbs Up Event - Soy Beans
 organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Mich from Piece of Cake



kitchen flavours said...

Hi Kimmy,
Wow, I can almost smell the delicious herbs aroma of the bak kut teh! I absolutely love bak kut teh, but have not tried the vegetarian version before. Looks really good!
Thanks for sharing with CYB!

Veronica Ng said...

Thanks for the great idea. I always wonder how to cook vegetarian BKT but still maintain the sweetness that usually comes from the meat. Now we can enjoy BKT without feeling guilty, ha ha.

Kimmy said...

Hi Joyce, my friend who tried this soup commented that it really tasted like bak kut teh.

Sokehah Cheah said...

I've not heard of vegetarian Bak Kut Teh. But looking at your ingredients, I'll zero in on the beancurd sticks!

Kimmy said...

Hi Cheah, me too loves the beancurd sticks. You can used the prefried type and add tofu puffs to this soup. I omit the tofu puffs because my friend doesn't take it.

Kimmy said...

Hi Veronica, if you like more intense flavour, just increase the portion of herbs and seasoning with the same amount of liquid. It will be yummy...

Phong Hong said...

Kimmy, I love BKT but have never tried the vegetarian version.

Kimmy said...

Hi Phong Hong, you can try using more vegetarian ingredients and reduce the meat portion. Should be yummylicious.

Zoe said...

Hi Kimmy,

I love to share this recipe with my relatives living in Singapore. Most of them are vegetarians.


Kimmy said...

Hi Zoe, this herbal soup base is good with any other vegetarian ingredients and leafy greens too.

Anonymous said...

where to get yu zhu and gan cao? chinese medicine store?


Kimmy said...

Hi Bill, yes you can both the herbs from Chinese medical shops. Yu Zhu is more costlier than gan cao.

newmomexpress said...

i also add in some monkey head mushroom or vegetarian mutton.

Kimmy said...

Hi Newmomexpress, I wanted too use these ingredients but dropped the idea when I realised that they are processed food. So I stick to using more natural ingredients.

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