Arugula Bak Kut Teh-Style Soup
Aeroveg Arugula in a deeply peppery, garlic-rich pork broth — all the comfort of Bak Kut Teh, ready in 35 minutes.
There's a reason Singaporeans swear by a steaming bowl of Bak Kut Teh on a grey morning — that herbal, white-pepper-charged broth with soft pork and garlic is pure comfort. This quick home version uses thinly sliced pork collar instead of ribs, cutting the cooking time dramatically without losing the soul of the dish. Aeroveg Arugula steps in as the finishing green, its natural peppery bite echoing the broth's heat and adding a fresh, slightly bitter lift that makes each spoonful feel alive.
Method
- Soak the mushrooms. Place dried shiitake in 300ml warm water for 15 minutes until softened. Squeeze gently, remove stems, and reserve the soaking liquid — it adds deep umami to the broth.
- Build the broth. In a medium saucepan, combine stock and mushroom soaking liquid over medium-high heat. Add smashed garlic and white pepper. Bring to a simmer and cook for 5 minutes.
- Add the aromatics. Add mushrooms, tofu puffs, light soy, dark soy, and oyster sauce. Simmer for 8–10 minutes, allowing the broth to deepen in colour and flavour.
- Cook the pork. Add sliced pork collar. Cook for 3–4 minutes, stirring occasionally, until just cooked through and tender.
- Finish with the greens. Remove from heat. Add Aeroveg Arugula and stir gently — the residual heat will wilt the leaves just enough while keeping them vibrant and slightly peppery.
- Season and serve. Taste and adjust with salt. Finish with a drizzle of sesame oil. Ladle into bowls and serve immediately with steamed white rice.
Aeroveg Arugula tip: Its natural peppery heat is a perfect companion to white-pepper-forward soups. Add it only after removing the pot from heat — it wilts beautifully in residual warmth and turns dull and bitter if boiled for more than a minute.