Vegetarian Bak Kut Teh Noodle

Servings: 2-3



1 sachet A1 vegetarian bak kut teh

1 carrot, peeled and cut into small chunks

3-5 cloves garlic (optional)

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



  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.