🍲 Vegan Bak Kut Teh
I made this based on Gan’s recipe as well as the recipe on the packet.

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 Mu soy sauce
1 tbsp Mu Mushroom sauce
2 teaspoons miso paste
1 tsp coconut blossom syrup
Himalayan pink salt to taste

Coriander leaves
Red bird’s eye chilli
Soy sauce

METHOD
1. 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.
2. Add tofu and simmer for 10 minutes. Add mushrooms and simmer for 10 minutes.
4. 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.