Take Bak Kut Teh as an example. The traditional Chinese herbal soup (QUICK CHINESE VEGETABLE STIR-FRY) made with Chinese herbs as the core ingredient. These days, there are choices, and it’s easy to pick one that’s affordable.
For a Vegetarian Bak Kut Teh, vegan, or plant-based version, apart from the herbs, a good stock is essential to infuse the soup with flavor. Any kind of vegetable stock will do, but make sure it’s flavorful.
Generally, vegetable stock has a mild natural sweetness. You can use store-bought stock, and if you make your own, any extra can be frozen for other vegetable soups.
As
for what to include in vegetarian Bak Kut Teh, it’s really up to you. But
commonly, it includes tofu, mushrooms, and an assortment of vegetables, with
salad leaves being a popular choice. This Bak Kut Teh recipe can also be
adapted for traditional version with pork (CHINESE HERBAL PORK SOUP) and also chicken bak kut teh.
For
a complete, wholesome Bak Kut Teh meal, it is often paired with a chili garlic
dip (made with chopped bird’s eye chilies, garlic, soy sauce, and lime juice).
The rice can be served in the style of a Bak Kut Teh stall or restaurant, with
a sprinkle of fried garlic in oil on top.
1 garlic bulb (snip off the bottom)
Vegetable stock - as needed
White tofu
Taufu pok
Oyster mushrooms
Chinese salad leaves (yau mak)
Soy sauce
Salt
Spring onions - sliced
Method
In a pot, add vegetable stock, bak kut teh packet and garlic.
Simmer over low heat.
Season with soy sauce and salt to taste.
Garnish with spring onions, and pair with chili garlic dip. or even garlic rice.
