Savory Soy Milk with Youtiao and Chile Oil
4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1 qt
homemade soy milk
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4 tbsp
Chinese black vinegar (or substitute with clear rice vinegar)
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4 tsp
sesame oil
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4 tsp
soy sauce
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4 tbsp
Chinese pickled mustard greens (suan cai), chopped (optional)
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4 tbsp
Chinese dried, shredded pickled radish (lobo gan), soaked in warm water for at least 5 minutes and drained (optional)
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4 tsp
chunky, crispy Chinese chili oil (such as Lao Gan Ma), or more to taste
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White pepper
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2
scallions, chopped
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2
youtiao (a deep-fried, savory Chinese donut stick or cruller, which may be found at Asian supermarkets or bakeries), chopped into 1-inch pieces
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Optional: Additional savory toppings such as dried baby shrimp, fried shallots, rousong pork floss, bonito flakes, and nori strips.
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This dish is like a hot soup with toppings-sort of akin to congee. In a weird way, it also reminds me of black bean soup with a dash of vinegary hot sauce, even though it’s the opposite color. You should be able to taste the creamy soybeans, but it’s also slightly curdled by the black vinegar. I’ve made this recipe with a small amount of soy sauce, and you can add the salty, pickled vegetables optionally; they will add more saltiness to the soup. You can always season it with more soy sauce or chile oil at your own discretion. Note that freshly made soy milk (recipe here) is only good for two or three days after making, and best enjoyed the same day it is made; it spoils very quickly (and you will know it by its smell).

Directions

  1. Warm the homemade soy milk in a pot and bring just to a boil.
  2. Meanwhile, in individual serving bowls, add 1 tablespoon of the rice vinegar, 1 teaspoon each of the sesame oil and soy sauce, and 1 tablespoon each of the optional pickled vegetables to the bottom. Bring the soy milk over medium heat to a very hot temperature, just barely bringing it to a boil. Ladle about 1 cup each of the hot soy milk into each bowl of the seasonings. Sprinkle each bowl with white pepper, top with the chopped scallions and youtiao pieces, and serve with a spoon.

Cathy Erway

Cathy Erway is the author of the cookbook The Food of Taiwan and the memoir The Art of Eating In. She hosts the podcasts Self Evident, exploring Asian American stories, and Eat Your Words on Heritage Radio Network, and blogs at Not Eating Out in New York.

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