Bak kut teh is a Chinese soup popularly served in Malaysia, Singapore and also states of neighbouring countries like Batam of Indonesia and Hat Yai of Thailand. The name literally translates as "pork bone tea", and at its simplest consists of meaty pork ribs in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui and garlic), boiled together with pork bones for hours. However, additional ingredients may include offal, varieties of mushroom, lettuce, and pieces of dried tofu. Light and dark soy sauce are also added to the soup during cooking, with varying amounts depending on the variant.