Soy Milk and Pickle Savory Soup
A warming and tangy Chinese breakfast soup made by heating unsweetened soy milk and letting it curdle gently with vinegar, then topped with pickled vegetables, chili oil, and crispy dough sticks or crackers. Savory, silky, and endlessly satisfying.
Ingredients
- 2 cups unsweetened plain soy milk
- 2 tsp rice vinegar
- 2 tsp soy sauce
- 1/2 tsp toasted sesame oil
- 4 tbsp pickled mustard greens (zha cai), rinsed, chopped
- 2 green onions, thinly sliced
- 1 tsp chili oil (or chili crisp)
- 2 tsp dried shrimp (optional)
Instructions
-
1
Divide 2 tsp rice vinegar, 2 tsp soy sauce, and 1/2 tsp toasted sesame oil between serving bowls. If using, add 2 tsp dried shrimp (optional) as well.
-
2
Heat 2 cups unsweetened plain soy milk in a small saucepan over medium heat, stirring occasionally, until it just begins to steam and is hot but not boiling, about 5 minutes.
-
3
Slowly pour the hot soy milk into each bowl over the condiments. The vinegar will cause the soy milk to curdle slightly into soft, silky curds — this is expected and desired.
-
4
Top each bowl with 4 tbsp rinsed, chopped pickled mustard greens (zha cai), 2 thinly sliced green onions, and a drizzle of 1 tsp chili oil (or chili crisp). Serve immediately.