Salty Soy Milk Soup
This is a dish of contrast. The soy milk must be piping hot, and the vinegar must be added right at the bottom of the bowl so the milk thickens the moment you pour it in.
Temperature is your only hurdle.
If the soy milk isn't nearly boiling, it won't react with the vinegar to create the necessary curd. Use fresh, unsweetened soy milk, not the vanilla-flavored carton variety.
- small saucepan
- two deep bowls
- fine mesh strainer
What goes in.
- 3 cupsunsweetened soy milk
- 1 tbspchinkiang black vinegar
- 1 tsplight soy sauce
- 1 pinchsalt
- 1 tbspdried shrimp, soaked and chopped
- 1 tspsichuan chili oil
- 2 tbspscallions, finely sliced
- 1 pieceyoutiao (fried dough stick), sliced
The Pour and Set
Place the vinegar, soy sauce, and salt in the bottom of the bowl first. Pour the boiling soy milk from a height of six inches; this impact stirs the ingredients and initiates the thickening process without you having to touch it with a spoon.
The method.
Prep the bowls
Divide the vinegar, soy sauce, salt, and dried shrimp between the two bowls.
Heat the milk
Bring the soy milk to a low simmer in the saucepan. Watch the surface closely; remove from heat the moment you see small bubbles forming at the edges.
Combine
Pour the hot milk quickly into the center of the bowls. Do not stir.
Garnish
Top with sliced youtiao, scallions, and a drizzle of chili oil. Serve immediately while it is still steaming.
Other turns to take.
Pickled Mustard Green
Add one tablespoon of finely diced pickled mustard greens (zha cai) to the bowl for a sharp, crunchy bite.
Nutty Finish
Add a teaspoon of toasted sesame oil or crushed peanuts for an earthier flavor profile.
When it doesn't go to plan.
If the milk forms a skin on top while heating, skim it off before pouring so the texture remains smooth.
If you cannot find black vinegar, a high-quality rice vinegar works, though it lacks the depth of the malt-based version.
The reaction happens once. Stirring the bowl after the initial pour will break the delicate curds and make the milk watery.
The ones that keep coming up.
Can I use store-bought refrigerated soy milk?
Yes, but ensure it is unsweetened. Sweetened milk will produce a cloying, off-putting result when mixed with vinegar and soy sauce.
Why did my milk not thicken?
The milk was likely not hot enough. It needs to be near 180°F (82°C) to effectively react with the acid.