High Protein Bak Kut Teh Soup

Savor the comforting warmth of this High Protein Bak Kut Teh Soup, a hearty twist on the traditional Malaysian herbal soup. Packed with tender pork ribs, protein-rich firm tofu, and earthy shiitake mushrooms, this dish is brimming with nutritional goodness. Infused with a fragrant bak kut teh spice mix and enriched with the umami notes of soy sauces, this aromatic broth simmers to perfection over two hours, creating layers of deep flavor. Goji berries add a subtle sweetness, while a sprinkle of fresh spring onions brightens the dish. Whether you're craving a nourishing meal or looking to boost your protein intake, this soul-soothing soup delivers a perfect balance of taste and health. Ideal for sharing, this recipe serves four and is a must-try for lovers of savory herbal cuisine!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 500 grams pork ribs
• 300 grams firm tofu
• 150 grams shiitake mushrooms
• 6 whole garlic cloves
• 1 packet bak kut teh spice mix
• 2000 ml water
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon salt
• 0.5 teaspoon white pepper
• 20 grams goji berries
• 2 stalks spring onions

Directions

Step 1

Start by preparing the pork ribs. Rinse them under cold water and then cut them into individual rib pieces. Blanch the ribs in a pot of boiling water for about 5 minutes to remove impurities. Drain and set aside.

Step 2

Soak the shiitake mushrooms in warm water for 10-15 minutes. Once softened, drain and slice them thickly. Reserve the soaking water.

Step 3

Cut the firm tofu into cubes and set aside. Peel the garlic cloves and smash them gently with the flat side of a knife.

Step 4

In a large pot, bring 2000 ml of water to boil. Add the bak kut teh spice mix along with the reserved mushroom soaking water for extra flavor.

Step 5

Add the blanched pork ribs, garlic cloves, and sliced shiitake mushrooms into the pot. Reduce the heat to low and let it simmer uncovered for about 90 minutes, or until the ribs are tender.

Step 6

After 90 minutes of simmering, add the soy sauce, dark soy sauce, salt, and white pepper. Stir gently to combine.

Step 7

Add the tofu cubes into the pot and allow them to absorb the flavors for the next 20 minutes of simmering.

Step 8

In the final 5 minutes of cooking, add the goji berries to the pot. Stir to incorporate.

Step 9

Taste the soup and adjust the seasoning with more salt or soy sauce if necessary.

Step 10

Chop the spring onions finely as a garnish. Serve the bak kut teh soup hot, topped with freshly chopped spring onions for extra freshness and flavor.

Nutrition Facts

Serving size	3113.8 grams (3113.8g)

Amount per serving	% Daily Value*
Calories	1928

Total Fat 132.60g	170%
Saturated Fat 44.90g	225%
Polyunsaturated Fat 0.00g
Cholesterol 470mg	157%
Sodium 5196mg	226%
Total Carbohydrate 48.50g	18%
Dietary Fiber 12.70g	45%
Total Sugars 23.40g
Protein 146.90g	294%

Vitamin D 27IU	135%
Calcium 780mg	60%
Iron 14mg	76%
Potassium 2343mg	50%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.4%

Protein: 29.8%

Carbs: 9.8%