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A bowl of Malaysian Bak Kut Teh with pork ribs, mushrooms, tofu puffs, and rice.

Malaysian Bak Kut Teh

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Peppery Malaysian pork rib soup with mushrooms, tofu puffs, garlic, and a savory soy-seasoned broth.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Malaysian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Soup
  • 2 lb pork spare ribs cut into 2-inch pieces
  • 8 cups water plus more for blanching
  • 1/2 cup dried shiitake mushrooms rehydrated
  • 1 head garlic cloves separated and lightly crushed
  • 6 pieces dried red dates rinsed
  • 2 pods star anise
  • 2 tsp white peppercorns lightly crushed
  • 2 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 8 oz tofu puffs halved
  • 1 tsp fine salt or to taste
To Serve
  • 6 cups cooked jasmine rice warm
  • 1/4 cup cilantro leaves

Equipment

  • Large stockpot
  • Fine-mesh spoon
  • Ladle
  • Serving bowls

Method
 

Build the Broth:
  1. Blanch the pork ribs in boiling water for 5 minutes, then drain and rinse them well.
  2. Add the ribs, water, mushrooms, garlic, red dates, star anise, and peppercorns to a large stockpot.
  3. Bring to a boil, then reduce to a gentle simmer and skim the surface.
Simmer and Season:
  1. Cover partially and simmer for 90 minutes, or until the ribs are tender.
  2. Stir in both soy sauces, tofu puffs, and salt. Simmer uncovered for 20 minutes so the tofu absorbs the broth.
  3. Taste and adjust the salt, then serve with warm rice and cilantro.

Nutrition

Calories: 520kcalCarbohydrates: 42gProtein: 44gFat: 22gSaturated Fat: 7gCholesterol: 125mgSodium: 980mgFiber: 3gSugar: 4g

Notes

  • Soaking the dried mushrooms in hot water for 20 minutes gives the broth a fuller savory flavor.
  • For a less rich soup, refrigerate the broth overnight and remove the solidified fat before reheating.