Herbal Mushroom Soup: w/ Chef Yin

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Join me and Chef Yin as she shows me how to make a Maylasian whole food plant-based herbal mushroom soup called Bak Kut Teh.

BAK KUT TEH (If we have any time at all, I brought along the packets of the Bak Kut Teh Herbs)

Watch Yin testing out the recipe:    • Attempting To Make Vegan Bak Kut Teh  

INGREDIENTS

For soup

2 vegan BKT herbal packs
1.5L water
1 garlic bulb, cleaned and peeled
200g enoki mushrooms, brown stems trimmed
200g shimeiji mushrooms, brown stems trimmed
200g shiitake mushrooms, cut into slices
330g organic firm tofu, sliced
2 tbsp soy sauce
1 tbsp Mushroom sauce or oyster sauce
2 teaspoons miso paste
1 tsp coconut blossom syrup (we can use date syrup)
Himalayan pink salt to taste

Garnishing/accompaniments
Coriander leaves
Red Thai chilli
Soy sauce

In a large pot, combine water, herbal pack, and garlic bulb. Boil, bring it to a simmer and let it cook for 30 minutes to bring out the flavors.

Add tofu and simmer for 10 minutes. Add mushrooms and simmer for 10 minutes.

Stir in the soy sauce, mushroom sauce, miso paste, coconut blossom syrup. Taste and season with salt according to your preference.

5. For deeper flavors, let the ingredients simmer longer. Otherwise, enjoy immediately with rice.

🌱 Raw Chef Yin is a raw vegan chef specializing in healthy, raw vegan Asian dishes. Her mission is to empower others to discover a world of delectable plant-based cuisine through her online courses and engaging content.
  / rawchefyin  
   / rawchefyin  
  / rawchefyin  

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