41min 4 ppl
Mushroom Bak Kut Teh
69 minutes
4 people
Hardover 60 min or 12+ steps
69 min · 6 steps
Hard: over 60 min or 12+ steps
180 kcalper person
Protein 9g
Carbs 10g
Fats 11g
About this dish
King oyster mushrooms and tofu puffs simmered low in a deeply peppery garlic and spice broth, a plant-based take on the classic pork rib soup.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- King oyster mushroomsthick stems cut into short lengths to resemble ribs600 g
- Garlic clovesunpeeled, from about 2 whole bulbs20 whole
Plant Proteins
- Fried tofu puffs150 g
Dried Goods
- Water2 l
Spices & Seasonings
- White Peppercornslightly crushed2 tbsp
- Star anise3 whole
- Cinnamon Stick1 whole
- Fennel seeds1 tsp
- Cloves4 whole
- Fine sea salt1 tsp
Oils & Condiments
- Dark soy sauce2 tbsp
- Light soy sauce2 tbsp
Utensils
- Large saucepan
- Ladle
- Chopping board
Method
1
Rinse the mushroom pieces and pat dry.
Approx. 3 minutes
2
Bring the measured water to the boil in a large saucepan with the whole garlic cloves, white peppercorns, star anise, cinnamon stick, fennel seeds and cloves.
Approx. 4 minutes
3
Add the mushroom pieces, dark soy sauce and light soy sauce, return to the boil, then reduce to a gentle simmer.
Approx. 3 minutes
4
Simmer gently for 45 minutes, skimming occasionally, until the broth is deeply peppery and fragrant.
Approx. 45 minutes
5
Add the fried tofu puffs and simmer for a further 10 minutes so they soak up the broth.
Approx. 10 minutes
6
Taste and adjust the seasoning with the salt, then ladle the mushrooms, tofu and broth into bowls to serve.
Approx. 4 minutes
