Xian Dou Jiang (Taiwanese Savory Soy Milk Soup)

Name: Xian Dou Jiang (Taiwanese Savory Soy Milk Soup)
Total time: 15 min
Yield: 4 servings
Cuisine: Taiwanese
Ingredients: 6 cups unsweetened soy milk; ½ baguette, torn into bite-size pieces; 2 tbsp soy sauce; 4 green onions, thinly sliced; 2 tbsp chili crisp or chili oil; 2 tbsp oil; 4 tsp rice vinegar; 1 tsp sesame oil; ¼ tsp white pepper

BreakfastTaiwanese15 minServes 4335 kcal15 g protein

Photo: KQuhen · CC BY-SA 4.0 · source

A Taipei breakfast-shop favorite: hot soy milk splashed with vinegar so it sets into soft, silky curds, then seasoned with soy, chili oil and scallions and topped with crunchy toasted bread. Savory, comforting and ready in 15 minutes.

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Ingredients

6 cups unsweetened soy milk
½ baguette, torn into bite-size pieces
2 tbsp soy sauce
4 green onions, thinly sliced
2 tbsp chili crisp or chili oil

From your pantry: 2 tbsp oil, 4 tsp rice vinegar, 1 tsp sesame oil, ¼ tsp white pepper.

Instructions

Heat the oven to 375°F. Toss the bread with the oil and bake until golden and crisp, 8 to 10 minutes.
Meanwhile, set out 4 deep bowls. Into each, put 1 tsp vinegar, 1½ tsp soy sauce, a few drops of sesame oil, a pinch of white pepper and some green onion.
Heat the soy milk in a saucepan over medium, stirring often so it doesn't catch, until it is steaming and just starting to bubble at the edges. Don't let it boil hard.
Pour about 1½ cups hot soy milk into each bowl from a little height. Don't stir: within a minute the vinegar will set it into soft, custardy curds.
Top each bowl with the crisp bread and a spoonful of chili crisp and serve right away.

Tip: In Taiwan it's topped with youtiao (fried dough sticks), chopped zha cai (pickled mustard), and dried shrimp. Look for frozen youtiao at an Asian market and re-crisp them in the oven. Use plain, unsweetened soy milk, since sweetened kinds won't curdle well.