Savory Chinese Soy Milk Soup (Dou Jiang) with Fried Dough

Name: Savory Chinese Soy Milk Soup (Dou Jiang) with Fried Dough
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Ingredients: 500 ml unsweetened soy milk; 1 piece chinese fried crullers; 2 tsp pickled mustard stems; 2 tsp Chinese black vinegar; 1 tsp sesame oil; 1 tbsp scallions; 0.5 tsp salt; 1 pinch white pepper

Experience a classic Taiwanese and Chinese breakfast staple with this comforting savory soy milk soup. The combination of warm soy milk, tangy vinegar, and crunchy fried dough creates a unique, curdled texture that is both hearty and satisfying.

Servings1 Portions

Prep Time5 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

unsweetened soy milk
500 ml
chinese fried crullers
1 piece
pickled mustard stems
2 tsp
Chinese black vinegar
2 tsp
sesame oil
1 tsp
scallions
1 tbsp
salt
0.5 tsp
white pepper
1 pinch

Step-by-Step Instructions

In a small saucepan over medium heat, gently warm the unsweetened soy milk until it reaches a light simmer. Be careful not to let it boil over.

While the milk heats, prepare your serving bowl by adding the Chinese black vinegar, salt, white pepper, sesame oil, and chopped pickled mustard stems.

Pour the hot soy milk into the bowl over the seasonings. Let it sit undisturbed for about one minute; the acid in the vinegar will react with the soy milk to create a soft, curdled texture similar to silken tofu.

Garnish the soup with freshly chopped scallions and pieces of crispy Chinese fried crullers. Serve immediately while hot.

Chef's Tips

For the best curdling effect, ensure the soy milk is very hot and contains no added sugar. If you prefer more depth, add a teaspoon of dried krill or a drizzle of chili oil. If Chinese black vinegar is unavailable, rice vinegar can be used as a substitute.