This #vegan Bak Kut Teh recipe using Eu Yan Sang Chinese herbs is super nutritious and healthy, serve it with a side of ginseng brown rice!
Chinese herbs have this amazing ability to give vegan soups depth with intense flavours. I used to experiment with vegan soups a lot and my go-to herbs are euryale seeds, poria, and dried chinese yam. Pretty much what consists of the Si Shen Soup. For this recipe though, I decided to make something suitable for the entire family!
Since my daughter loves mushrooms and chinese yam, I thought, why not make a vegan BKT. One that uses mushrooms instead of meat. If you can find monkey head mushrooms, that will be the closest texture to meat. I opted for lions head mushrooms that are softer and easier to digest for the kids. Around 10 Chinese herbs go into this soup, including chinese angelica, solomon’s seal and momordica fruit. Chinese herbs are such an effective and affordable way to incorporate into our daily meals. Pop them into slow cookers before work and enjoy a nutritious meal when you get home!
VEGAN HERBAL BAK KUT TEH WITH CHINESE YAM AND LIONS HEAD MUSHROOM
1/4 cup liquorice root
1 momordica fruit
1 cup solomon’s seal
1/3 cup cinnamon bark
1 teaspoon cloves
1 tablespoon wolfberries
1/4 cup red dates
1 teaspoon cnidium
1/2 cup chinese angelica
3-5 pieces chinese yam
1-2 stalk organic bok choy
1/3 cup organic tau kwa
1/3 cup lions head mushroom
2 pieces dried mushrooms (pre-soaked)
1.5 litres of water
1 teaspoon pink himalayan salt
Dash of white pepper
Rinse all herbs and prepare a large pot with water
Place everything into pot (except bok choy, lions head mushroom, tau kwa, wolfberries salt and pepper) on low-medium heat, covered for 1 hour
Once soup is done, strain into another pot leaving only Chinese yam, dried mushrooms and red dates. This time, add salt, pepper, tau kwa, lions head mushrooms and simmer for 15 minutes. Add the bok choy and wolfberries last.
Serve with a side of brown rice or chilli.
STEAMED GINSENG COIX BARLEY RICE WITH BLACK SESAME
1 cup brown rice
1/4 cup coix barley
2 cups water
6 slices of ginseng
1 teaspoon black sesame
Add brown rice, coix, water and ginseng in rice cooker and cook for 45 minutes
Lightly roast black sesame seeds in a pan on low fire for a few minutes, be careful not to burn them
Garnish toasted black sesame seeds on rice and serve hot