Bak Kut Teh
Aromatic pork rib soup with herbs and spices
Ingredients
Instructions
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Prepare the pork ribsBlanch the pork ribs in boiling water for 5 minutes to remove impurities. Drain and rinse under cold water. This ensures a cleaner, clearer broth.
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Prepare the herbs and spicesPlace star anise, cloves, cinnamon, peppercorns, Chinese angelica root, and Solomon's seal rhizome in a large soup sachet or tie in a piece of cheesecloth to create a spice bag.
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Start the soup baseIn a large pot, bring water to a boil. Add blanched pork ribs, garlic cloves, the spice bag, and soaked shiitake mushrooms. Reduce heat to a simmer and cook for 30 minutes.
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Add seasoningsAdd dark soy sauce, light soy sauce, and salt to the pot. Continue simmering for another 45 minutes until the meat is tender and falling off the bone. Adjust seasoning if necessary.
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Add tofu puffsAdd the fried tofu puffs to the soup and simmer for an additional 10 minutes, allowing them to absorb the flavorful broth.
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Add vegetablesAdd the Chinese flowering cabbage and cook for 2-3 minutes until just tender but still bright green.
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Serve the dishRemove the spice bag. Ladle the hot soup, pork ribs, mushrooms, tofu puffs, and vegetables into individual bowls. Serve with steamed rice and Chinese doughsticks (youtiao) on the side.
Nutritional Information
520
Calories
per serving
35
Protein
g
18
Carbohydrates
g
32
Total Fat
g
11
Saturated Fat
g
3
Fiber
g
4
Sugar
g
1250
Sodium
mg
15
Vitamin C
mg
3.5
Iron
mg
Bak Kut Teh is Also Known As
Meat Bone Tea, 肉骨茶, Pork Rib Tea Soup, Malaysian Bak Kut Teh or Singaporean Bak Kut Teh
