Ingredients (serves 2-3)
° 1 sachet A1 vegetarian bak kut teh
° 1 carrot, peeled and cut into small chunks
° 3-5 cloves garlic
° 1-1.25 litres water
° 8-9 fresh shiitake mushrooms
° 6 big beancurd puffs, washed or blanched
° 6 button mushrooms (can mushrooms)
° 50g Chinese lettuce
° salt, pepper, light soy sauce, to taste
° 300g hokkien mee, blanched
° a small handful fresh chopped spring onion or coriander leaves (optional), for garnish
Method
1. Place the vegetarian bak kut teh sachet, carrot, garlic and water in a pot and bring to a boil. Add the mushrooms, beancurd puff and simmer 10-15 minutes. Season to taste with salt, pepper and light soy sauce.
2. To serve, divide lettuce, hokkien mee between serving bowls. Ladle the soup into individual serving bowls and serve hot.