Mushroom & Tofu Bak Kut Teh (Chinese Herbal Stew)

Name: Mushroom & Tofu Bak Kut Teh (Chinese Herbal Stew)
Total time: 60 min
Ingredients: 4 pcs black dates; 2 strips astralagus root slices; 4 pcs tong sum (codonopsis root); 6 strips yok chok (solomon seal's rhizome); 1/2 pc sundried mandarin peel (palm size); 1 tbsp goji berries; 1 tsp black peppercorn; 1 tsp white peppercorn; 1 tsp fennel seeds; 2 pcs star anise; 1 tsp cloves; 2 l of water; 2 bulbs garlic (left whole); tofu skin (hydrated and tied into knots); 2 pcs thawed frozen firm tofu; 1 pkt enoki mushrooms (slice off the 1cm lower part of the bunch); 1 pcs king oyster mushroom (sliced); 6 pcs fresh shiitake mushrooms; 2 pcs rehydrated chinese mushrooms; 2 bulbs garlic (rinsed and kept whole); 8 pcs iceberg lettuce (broken into bite size pieces); 1 tbsp first draw pure soy sauce; salt (to taste)

Enjoy a nourishing bowl of Bak Kut Teh, a clear herbal stew infused with black dates, Astragalus root, and warming spices like star anise and cloves. Paired with tofu skin, mushrooms, and fresh iceberg lettuce, this hearty dish delivers rich, aromatic flavors with a perfect balance of herbs and spices for a comforting meal.

Total Time: 1 hour

Ingredients

Servings: 4

Part A

4 pcs

black dates
2 strips

astralagus root slices
4 pcs

tong sum codonopsis root
6 strips

yok chok solomon seal’s rhizome
1/2 pc

sundried mandarin peel palm size
1 tbsp

goji berries
1 tsp

black peppercorn
1 tsp

white peppercorn
1 tsp

fennel seeds
2 pcs

star anise
1 tsp

cloves
2 l

of water
2 bulbs

garlic left whole

Part B

tofu skin hydrated and tied into knots
2 pcs

thawed frozen firm tofu
1 pkt

enoki mushrooms slice off the 1cm lower part of the bunch
1 pcs

king oyster mushroom sliced
6 pcs

fresh shiitake mushrooms
2 pcs

rehydrated chinese mushrooms
2 bulbs

garlic rinsed and kept whole
8 pcs

iceberg lettuce broken into bite size pieces
1 tbsp

first draw pure soy sauce
salt to taste

Instructions

Rinse Ingredients A and add water and all the rinsed ingredients in a pot and bring to boil and simmer for 45 mins. Feel free to add more water if too much moisture evaporates.
Remove from heat and strain ingredients. Add back strained soup into the pot.
Put in the firm tofu (whole), rehydrated chinese mushrooms, fresh shitake, king oyster mushrooms, garlic bulbs and simmer on medium heat for another 20 minutes.
Then, add in the tofu skin knots, enoki mushroom and lettuce and bring to a rolling boil.
Add soy sauce and salt to taste.
Cut firm tofu into 6 cubes before serving.
Enjoy the clear invigorating stew with rice or grains of choice.