Ingredients
Preparation time: 35 minutes
Serves: 3
Bak Kuet Teh (literally “meat-bone-tea”) is a very popular Chinese soup in Singapore. Pork ribs are traditionally used to make it. However, we have re-adapted this recipe to make it vegetarian-friendly. Of course, this version is just as good as the original! Try and see!
INGREDIENTS
- 1 pack herbal soup spices
- 1,5 liter water
- 8 dried bean curd sticks (fu zhu)
- 10 tofu puffs
- 9 dried shiitake mushrooms
- 100g glass noodles
- 100g enoki mushrooms
- 1 garlic bulb
PREPARATION
Slice the tofu puffs in half. Soak the shiitake mushrooms in warm water for an hour and removes the stems. Slice off the lower side of the enoki mushrooms and disentangle them.
Boil 1,5 liter water in a pan. Add the spice mix and shiitake mushrooms. Turn the heat to medium-low and simmer for about 30 minutes. In the final 10 minutes, add the glass noodles and tofu puffs. In the final 5 minutes, add the dried bean curd sticks and enoki mushrooms.
Divide the soup and ingredients over 3 bowls.