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Taiwanese style savory soy milk soup

This is the breakfast of my people, and it is delicious.


Okay, I recognize that this picture makes it look kind of like random goop. But it really is delicious!

I’m going to provide some of the posts that I followed to make this, because these are probably more useful than my write-up. Check them out:



You will have to find an Asian grocery store to get some of this stuff. I highly recommend checking the links provided above for more examples, too.

  • Finely chopped scallions
  • Rice vinegar or red wine vinegar
  • Soy milk (NOTE: get soy milk from an Asian market or store to make sure it is the Chinese style soy milk with no additions of sugar or other flavors. For my friends in northern VA, I highly recommend Than Son Tofu in the Eden Center; they make it fresh every day. Be sure to ask for unsweetened. That place also has awesome bubble tea.
  • Soy sauce
  • Sesame oil


  • Pickled mustard greens or kohlrabi
  • Dried shrimp
  • Dried pork sung
  • Chinese donut/creuller
  • Chili oil


Once you’ve gathered the ingredients,making this is pretty simple. You just need to prepare the toppings you want- for the pickled veggies and the dried shrimp, you can use a food processor to grind themes finely. Dried shrimp needs to be re-hydrated first with hot water for about 20 min.

Here is the base for the soup:
1. Heat the soy milk up until it boils. Stir occasionally.
2. In the bowls you want to serve the soup in, add a tablespoon of soy sauce, 1/2 teaspoon of sesame oil, and a dash of vinegar. You won’t need much vinegar to thicken the soup.
3. Ladle the hot soy milk not the bowls and stir. DO NOT PANIC when you see the texture change- that is the vinegar doing its work. If it gets really thick, you have too much vinegar- just add more soy milk.
4. Add toppings.

If you have the frozen Chinese donut/ creuller strip, all you need to do is heat it in the oven at 359 degrees for a few minutes. Cut into one-inch bite sized strips and add to the soup.

Add a few dashes of chili oil- it really adds some flavor to the soup.

Your finely ground shrimp and pickled veggies also add a lot of flavor- add to taste!

And that’s it! Super easy.

One Comment

  1. Rice Dishes: Rice and rice flour figure in many dim sum dishes. Sheets of rice flour batter are steamed and wrapped around meat or vegetable fillings, or simply rolled and topped with sweetened soy sauce. Packets of sticky rice mixed with mushrooms, chicken, shrimp and Chinese sausage, wrapped in lotus leaves and then steamed, are fun to unfold, as well as to eat. Thick congee (rice porridge) makes a satisfying breakfast.

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