Cherry & Dennis Helper Habitat

Taiwanese Salty Soy Milk

台式鹹豆漿

Taiwanese Salty Soy Milk — finished dish

Total time: 18 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Taiwanese salty soy milk is a breakfast bowl where hot unsweetened soy milk naturally curdles over vinegar and soy.

01

Ingredients

Main ingredients

1.2 L Unsweetened soy milk
60 g Pickled mustard greens
20 g Dried shrimp
2 Youtiao
15 g Spring onion

Bowl seasoning

4 tbsp Black vinegar
4 tsp Light soy sauce

Finishing oils

2 tsp Sesame oil
2 tsp Chilli oil

Taiwanese Salty Soy Milk — ingredients

02

Tools

Chopping board and chef's knife
Measuring spoons and jug
Heavy-bottomed saucepan and wooden spoon
Probe thermometer
Four warmed deep soup bowls

Taiwanese Salty Soy Milk — tools

03

Steps

Taiwanese Salty Soy Milk — 1. Use unsweetened soy milk with no vanilla or added sugar

Step 1

1. Use unsweetened soy milk with no vanilla or added sugar

Use unsweetened soy milk with no vanilla or added sugar.

Taiwanese Salty Soy Milk — 2. Rinse dried shrimp briefly and pat dry

Step 2

2. Rinse dried shrimp briefly and pat dry

Rinse dried shrimp briefly and pat dry.

Taiwanese Salty Soy Milk — 3. Dice pickled mustard greens and slice spring onion

Step 3

3. Dice pickled mustard greens and slice spring onion

Dice pickled mustard greens and slice spring onion.

Taiwanese Salty Soy Milk — 4. Cut youtiao into 1 cm pieces and keep dry until serving

Step 4

4. Cut youtiao into 1 cm pieces and keep dry until serving

Cut youtiao into 1 cm pieces and keep dry until serving.

Taiwanese Salty Soy Milk — 5. Set out four warmed soup bowls

Step 5

5. Set out four warmed soup bowls

Set out four warmed soup bowls.; dry them completely before adding the curdling ingredients.

Taiwanese Salty Soy Milk — 6. Put black vinegar and light soy sauce in the bottom of each bowl

Step 6

6. Put black vinegar and light soy sauce in the bottom of each bowl

Put black vinegar and light soy sauce in the bottom of each bowl.

Taiwanese Salty Soy Milk — 7. Add diced pickled mustard greens and dried shrimp to each bowl

Step 7

7. Add diced pickled mustard greens and dried shrimp to each bowl

Add diced pickled mustard greens and dried shrimp to each bowl.

Taiwanese Salty Soy Milk — 8. Heat soy milk over medium heat, stirring the base every 30 seconds

Step 8

8. Heat soy milk over medium heat, stirring the base every 30 seconds

Heat soy milk over medium heat, stirring the base every 30 seconds.

Taiwanese Salty Soy Milk — 9. When steam rises and the edge trembles, keep at 85–90°C; do not let it boil over

Step 9

9. When steam rises and the edge trembles, keep at 85–90°C; do not let it boil over

When steam rises and the edge trembles, keep at 85–90°C; do not let it boil over.

Taiwanese Salty Soy Milk — 10. Pour 300 ml hot soy milk quickly into each prepared bowl

Step 10

10. Pour 300 ml hot soy milk quickly into each prepared bowl

Pour 300 ml hot soy milk quickly into each prepared bowl.

Taiwanese Salty Soy Milk — 11. Wait 90 seconds without stirring for soft curds to form naturally

Step 11

11. Wait 90 seconds without stirring for soft curds to form naturally

Wait 90 seconds without stirring for soft curds to form naturally.

Taiwanese Salty Soy Milk — 12. Top with youtiao, spring onion, sesame oil and chilli oil; serve immediately

Step 12

12. Top with youtiao, spring onion, sesame oil and chilli oil; serve immediately

Top with youtiao, spring onion, sesame oil and chilli oil; serve immediately.

Common mistakes

Sweetened or vanilla soy milk spoils the savoury flavour.
Cold or wet bowls lower the temperature and weaken curd formation.
Boiling soy milk can overflow and scorch.
Stirring immediately after pouring prevents soft curds from setting.

Tips

Avoid a hard boil and do not stir after pouring, so fine tender curds form.