Vegetarian Bak Kut Teh (Vegetables Version)

With all these instant sachets, it makes cooking so much easier and it does not require any special culinary skill at all. I used to get the vegetarian bak kut teh pack that comes with herbal sachet and the mock meats which taste equally good. However, I don’t really like eating so much mock meats.

Now, I finally found the A1 vegetarian bak kut teh sachet that suits my palate. By using lotus roots instead of mock meats and increase the vegetables intake by adding rocket leaves, tang-O or lettuce, I can have vegetarian bak kut teh which consists of vegetables. For a quicker version, use shiitake mushrooms, beancurd puffs, as these ingredients take a shorter time to cook. Few pieces of mock meats can be added, if desired. This soup goes well with rice and a plate of freshly sliced red chilli with light soy sauce. Use this soup for noodle, you can have a bowl of vegetarian bak kut the mee.

Preparation: 10 mins, Cooking time: 35 mins

Ingredients (serves 2-3)
° 1 sachet A1 vegetarian bak kut teh
° 200g lotus root, thinly sliced
° 3-5 cloves garlic
° 1.25 litres water
° 100g rocket leaves or tang-O or Chinese lettuce, torn into big pieces
° salt and pepper, to taste
° light soy sauce, to taste
° a small handful fresh chopped spring onion or coriander leaves (optional), for garnish


1. Place the vegetarian bak kut teh sachet, lotus root, garlic and water in a pot and bring to a boil. Simmer 25-30 minutes or until the lotus is tender. Add in the rocket leaves or tang-O or lettuce. Season to taste with salt, pepper and light soy sauce.
2. Ladle the soup into individual serving bowls, garnish with spring onion or coriander leaves and serve hot.