Soy Milk and Pickle Savory Soup

Name: Soy Milk and Pickle Savory Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Chinese
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)

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.

20 minEasyServes 2180 cal/serving

ChineseBreakfastStovetopVegetarianVeganLow CarbDairy-FreeEgg-FreeNut-FreePork-FreeCorn-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

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.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The Chinese Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

What can I use instead of rice vinegar in Soy Milk and Pickle Savory Soup?

The entry for Soy Milk and Pickle Savory Soup calls for 2 tsp rice vinegar. In its place: Apple cider vinegar or white wine vinegar, softened with a pinch of sugar, is close. Avoid plain distilled vinegar at full strength, which is much sharper.

Can I make Soy Milk and Pickle Savory Soup gluten-free?

Yes. The gluten in Soy Milk and Pickle Savory Soup is 2 tsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Is Soy Milk and Pickle Savory Soup keto-friendly?

A serving of Soy Milk and Pickle Savory Soup carries 7 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 35 percent of the budget; against a moderate 100 g low-carb day it is 7 percent.

How many calories are in Soy Milk and Pickle Savory Soup?

One serving (the recipe makes 2) is about 180 calories, with 8 g protein, 7 g carbohydrate and 10 g fat, plus 1 g fiber and 580 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Soy Milk and Pickle Savory Soup?

Refrigerate what is left of Soy Milk and Pickle Savory Soup within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

Winter Melon and Goji Tea drink
Stir-Fried Chinese Broccoli with Garlic side
Dirty Soda drink

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.