Description
An absolutely essential savory soy milk soup for Taiwanese breakfast, where warm unsweetened soy milk is curdled into a soft, tofu-like texture using black vinegar.
Restaurants serving Xian Doujiang (Savory Soy Milk)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Unsweetened soy milk
- Black vinegar
- Youtiao(Fried dough)
- Dried shrimp
- Zha cai
- Chili oil
Instructions
- [Authentic Recipe]
- At the bottom of a bowl, put black vinegar (Taiwanese Wu Cu), soy sauce, sesame oil, chopped zha cai (or pickled radish: caipu), dried shrimp (xiami), and scallions (the vinegar acid is the key to curdling the soy protein).
- Heat unsweetened soy milk (must be rich/unadjusted) in a pot until just before boiling.
- Pour the hot soy milk vigorously from a height over the seasonings in the bowl. Wait a few seconds without stirring until the soy milk curdles into a soft tofu-like texture.
- Finish by topping with bite-sized pieces of crispy Taiwanese fried dough (Youtiao) and a few drops of chili oil.
Learn more Spice, substitutes, tips
Key spices
Chili oil and Sesame oil
Substitutes at Japanese supermarkets
Unadjusted soy milk (Japanese supermarket), Baguette croutons
Pairing
Danbing (Taiwanese crepe) or Xiaolongbao
Trivia
[For Everyone] The absolute ace of Taiwanese breakfast (Zao Can). An 'edible soup' that overturns the Japanese image of soy milk. The vinegar acidity and dried shrimp broth gently soothe even a hungover stomach.
Eating tips & etiquette
[Unique Eating] First taste the jiggly texture of the curdled soy milk, then eat by breaking down the fried dough (Youtiao) that has absorbed the soup and become soggy!
Allergen
Soy, Wheat, Shrimp, Sesame