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Savory Soy Milk (咸豆浆)

Salty/savory soy milk is a delicious and easy breakfast street food. The addition of ingredients like Chinese cruller and preserved mustard stems makes for a hearty and warming soup perfect at any time of day. You can use this recipe as a simple guideline that can be adjusted to your own tastes.
Prep Time15 minutes
Total Time15 minutes
Course: Breakfast, Soup
Cuisine: Chinese, Taiwanese
Keyword: Chinese breakfast, salty soy milk, savory soy milk, 鹹 豆漿
Servings: 1 serving
Calories: 250kcal

Ingredients

Base Ingredients

  • unsweetened soy milk
  • Chinese cruller you tiao, 油條
  • soy sauce
  • rice vinegar
  • sesame oil

Toppings

  • papery dried shrimp Note 1, 2
  • preserved mustard stems zha cai, 榨菜 Note 1, 3
  • meat floss rou song, 肉松
  • 1 egg thinly sliced, Note 4
  • white pepper
  • chili oil
  • scallions thinly sliced
  • cilantro chopped

Instructions

  • Toast the Chinese culler to warm and crisp it up. Cut it into bite-sized pieces.
  • In your serving bowl, add your desired amount of soy sauce, rice vinegar, and sesame oil. Note 5
  • Heat some soy milk in a sauce pan over medium heat until warm and pour it into your serving bowl. Or, simply add cold soy milk directly to the bowl and microwave until warm.
  • Add the cruller pieces and any other desired toppings on top. Serve and enjoy.

Notes

  1. If using papery dried shrimp or preserved mustard stems, first quickly rinse them with water. Dice the mustard stems into small pieces. Add the shrimp to a pan over medium heat with some oil, and sauté until dry and fragrant. Sauté the mustard greens over medium heat as well.
  2. You can find many different kinds of dried shrimp at your local Asian market. Savory soy milk typically uses the papery variety which is much smaller and paler in color. You could substitute these with the larger dried shrimp variety, but you may need to chop them up first depending on how big the shrimp are.
  3. If you do not have zha cai, you also try using dried pickled radish (lo bo gan, 萝卜干) or pickled mustard greens (suan cai, 酸菜). Wash, chop, and cook these pickled vegetables in the same manner as the mustard stems.
  4. If adding egg, beat the egg and cook into a thin sheet. Roll the egg sheet up and thinly slice. 
  5. I usually add a spoonful each of soy sauce, vinegar, and sesame oil for about one cup of soy milk, but you can add as much or as little as you'd like.