This savory Chinese soup is made from unsweetened soy milk plus a few humble ingredients that add both flavors and texture. Basically, there are pickled mustard, Chinese cruller, green onions, and dried shrimp skins.
Adding meat floss is a variation I frequently have. For something different, try adding dried kelp and even an egg. You may even choose to drizzle some vinegar into the soup to turn its texture from creamy to thin-porridge looking.
Still, the key to a good bowl of this savory soup lies in the quality of soy milk. Store bought organic soy milk is nice to have, but having it made from scratch, you will have full control over the consistency and flavor, be it of yellow or black bean soy milk.
As long as the soy milk is made ready, this soup could be cooked almost as convenient as preparing instant oats.
Both types of soy milk taste similar and look milky, the one made from the yellow beans is slightly stronger in flavor and looking purer. But it is the black soy beans cost more, about twice of the yellow ones. That might explain why most eateries who serve soy bean milk, sweet or savory, seldom offer grayish black soy milk. In terms of nutrition value, however it is said that black soy beans have a better anti-oxidant property.
Although I do not eat this savory soy milk as often as its sweet version, it is always a good light meal for me during breakfast, lunch or even late night supper – a one-bowl dairy-free and sugar-free (or low sugar) meal too.
- Ingredients
- 2 C unseasoned (yellow or black) soy milk
- 1 Chinese cruller (you tiao, 油條)
- 2 tbsp shredded Sichuan pickled mustard
- 1-2 tbsp dried krills or dried shrimps
- 1 tbsp sliced spring onion
- 1 tsp sesame oil
- soy sauce to taste, 1 to 2 tsp
- 1 tsp sugar, optional
- 1 tsp Chinese black vinegar, optional
- chili oil to taste, optional
Method
Slice Chinese cruller crosswise into about 1/2 cm thick. Briefly toast them in oven (1-2 minutes) or until the surface is crisp but inside remain slightly chewy.
If using dried shrimps than dried krills, cover them with water and soak until soft, 15 to 30 minutes, discard water and pat dry. Also grease the dried shrimps with some sesame oil and toast them in oven until fragrant.
Bring soy bean milk to a simmer (if you are making it from scratch, do make sure the milk is cooked through).
Divide all remaining ingredients into 2 bowls, pour in hot soy milk. Skip adding vinegar if you want the soup to remain creamy. If vinegar is included and after the soy milk is mixed well with it, the texture of the soup shall be ‘thickened (curdled)’ like a thin porridge.
Serve hot with toasted Chinese cruller slices (eat and add batch by batch to prevent them from turning too soggy), mix well and drizzle some chili oil to your liking.
Enjoy!
- Category: Bean / Legume .
- 17 comments
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Yum! Haven’t had this in so long. Think I’ll try assemble this for breakfast soon 🙂
Such a nutritious and delicious breakfast! I miss black soya beans.
@Iris,
Good to have this as a light meal too : ).
never seen or heard something like this. Is this common in HK? Interesting reading abt a savoury soy milk soup. Same here, even some of the more famous soy milk sellers, they dont sell black soy milk. Normally if i see both yellow and black soy milk selling side by side, i will go for the black soy milk, i actually find them taste nuttier.
I am geared to the taste of this! It’s savory! Super savory. What else do I need?
@Lena,
This is not that common in H.K., but its sweet version is very popular.
This is really interesting! I have never tried it before!
We are having the kind of weather that is perfect for a bowl of soup. This sounds delicious. It’s a such a mix of ingredients I know and others I am unfamiliar with.
Oh This look so good…once in a while a crave for this savory soy bean milk, but must admit that never had with the black soy…
Thanks for sharing this recipe and have a great week!
My gosh…..this looks like a luxury to eat….haha. It’s really a lot of work to prepare this especially to make the soya milk. It’s a long time I had not made it. I always had the sweet one. Never had the savoury one before. Looks very delicious from your picture. Would be perfect for the freezing weather here. I’ll probably add a lot of the crullers…..haha. Having said that, there’s no cruellers sold here :(( I made once but it’s a lot of work and I hate all the deep frying. Well, wait til my craving hits again and I’ll be right into the kitchen to make them again 😀
Howdy dear! Wishing a belated Christmas & also a blessing New Year. Time flies. Its already end of 2012. And you just posted up a fantastic work. Had never eaten or seen soy milk this way all my life. Guess, this kind of soy milk is very popular around your region. Truly happy to learn another way for serving it.. Thanks for sharing.
Best wishes, Kristy
I seldom have savory soy milk. You made this dish so inviting. Hmmm..must give it a try later.
hi maureen, coming by to wish you a very happy new year and all the best for 2013!
Happy new year!
Wow, never knew you could turn soya milk into a soup! I managed to buy some krill whilst i was in HK, but i only stumbled across them in the food section of Jusco Living Plaza, but never noticed them elsewhere. Where else can you buy them from?
@Lucy L,
Happy New Year!
If my memory serves me correctly, they are also available at Market Place (and in the Japanese food sections of other large supermarkets) .
Thannks Maureen! 🙂
Gosh, I’m just looking at these pictures and this looks so delicious and seriously comforting. Delicious!