Savory Soy Milk (鹹豆漿)

A simple nostalgic breakfast that takes less than 15 minutes to make and consists of 6 simple ingredients.

Warm soy milk topped with crunchy 油條 (you tiao, fried dough) and some spicy oil!

When we were younger on the weekends our parents would take us to the Shanghainese restaurant down the block. We would order a bowl of 鹹豆漿 (savory soy milk), a dozen 小籠包 (soup dumplings), and 紅豆沙餅 (red bean pancakes). After going vegan, we haven't had savory soy milk because the traditional version has shrimp.

That's why we had to create a vegan version!

The key traits of 鹹豆漿 (savory soy milk) are the soy curdles that form. They resemble small pieces of tofu. You can adjust the amount of vinegar to form more or less curdles.

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Serving Size: 1 bowl

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Description

A warm and nostalgic breakfast that is enjoyed by many people every day. It is a staple breakfast consisting of the most basic ingredients.

Ingredients:

2-3 cup hot unsweetened soy milk

½ cup Chinese preserved mustard stems (Zha Cai, can be found at your local Asian supermarket)

5-6 sheets roasted seaweed

1 tbsp soy sauce ( to tastes)

1 tbsp vinegar (or until the milk curdles)

2 油條 (you tiao, fried dough)

vegan "pork" floss (optional)

spicy oil (optional)

Instructions:

1. Bring soy milk to a rolling boil

2. Dice the pickled mustard and add to your serving bowl with torn seaweed, soy sauce, and vinegar.

3. Pour the boiling milk into your bowl while stirring continuously.

4. Top with your 油條 (you tiao), vegan pork floss, and spicy oil.

5. Enjoy while warm!