Taiwanese Soy Milk Soup (Xian Dou Jiang)
This comforting Taiwanese soy milk soup is light, savory, and perfect for a warm breakfast. Silken tofu, soy milk, and shiro-dashi come together in minutes for a simple bowl that tastes delicate yet deeply satisfying.
Servings2 Portions
Prep Time5 Mins
Cook Time10 Mins
Difficulty
Easy
Ingredients
2
- Silken tofu (soft)1 pack
- soy milk200 ml
- Green onion or scallion1 stalk
- Shiro-dashi1 tbsp
- Dried krill (or minced ham)1 tbsp
Step-by-Step Instructions
01
Pour the soy milk into a small saucepan and add the shiro-dashi. Gently heat over low to medium-low heat, then add the silken tofu. Warm the mixture just until the tofu is heated through, taking care not to let the soy milk boil or it may separate.
02
Pour the hot soup into a serving bowl and top with sliced green onion and dried krill. Serve immediately. If you like, add crispy youtiao, a little chili oil, or pickled mustard greens for extra texture and flavor.
Chef's Tips
For the smoothest texture, use unsweetened soy milk and silken tofu. Do not boil the soup, or the soy milk may curdle. If dried krill is unavailable, use minced ham or a small spoonful of dried shrimp. For a sweet variation, warm plain soy milk and serve it with brown sugar or pieces of youtiao.
