Hot, freshly made soy milk curdled tableside with vinegar and soy sauce into silky curds, topped with dried shrimp, scallion, crispy fried dough, and chili oil — Taiwan's most sophisticated breakfast.
Ingredients
600ml fresh unsweetened soy milk
2 tbsp black vinegar
1 tbsp soy sauce
1 tbsp dried shrimp, soaked
1 stalk scallion, finely sliced
1 piece you tiao (fried dough stick), torn into pieces
1 tsp chili oil
1 tbsp preserved mustard greens (zhà cài), minced
Sesame oil, a few drops
Instructions
1In each serving bowl, add 1 tbsp black vinegar, 1/2 tbsp soy sauce, half the dried shrimp, half the preserved mustard greens, and half the scallion.
2Heat soy milk until it just reaches a rolling boil. Do not let it boil over.
3Immediately pour the hot soy milk into the prepared bowls from a height. The vinegar will curdle the soy milk into delicate, silky curds.
4Top with torn you tiao pieces, a drizzle of chili oil, and a few drops of sesame oil.
5Serve immediately while the curds are still forming and the you tiao is absorbing the savory broth.
Did You Know?
The curdling of soy milk with vinegar is essentially the same chemistry as making tofu — savory soy milk is like eating the earliest stage of tofu production.