Dairy-Free Taiwanese Savory Soy Milk (鹹豆漿)

Ingredients

• 4 cups Unsweetened Soy Milk
• 4 tablespoons Rice Vinegar
• 2 tablespoons Light Soy Sauce
• 1 teaspoon Sesame Oil
• 2 tablespoons Dried Shrimp
• 1/4 cup Pickled Mustard Greens
• 2 tablespoons Chopped Scallions
• 1 teaspoon Chili Oil
• 4 pieces Fried Dough Sticks (youtiao)

Instructions

1. 1Take a medium heatproof serving bowl (at least 6-cup capacity). Add the 4 tablespoons of Rice Vinegar, 2 tablespoons of Light Soy Sauce, 1 teaspoon of Sesame Oil, 2 tablespoons of Dried Shrimp, and 1/4 cup of Pickled Mustard Greens to the bowl. Stir gently to combine these ingredients.
2. 2Pour the 4 cups of Unsweetened Soy Milk into a medium saucepan. Heat the soy milk over medium-high heat until it reaches a temperature of approximately 200-210°F (93-99°C), or until it is steaming and just begins to show small bubbles around the edges of the pan. Do not allow it to come to a full rolling boil. This should take approximately 5-7 minutes.
3. 3Carefully pour the hot soy milk directly into the bowl containing the vinegar mixture. Do not stir; the acidity of the vinegar will cause the soy milk to curdle and separate into soft curds and a clear liquid within 30-60 seconds. This is the desired texture for the savory soy milk.
4. 4Take the 4 pieces of Fried Dough Sticks (youtiao) and cut them into 1-inch pieces. Distribute the 2 tablespoons of Chopped Scallions, 1 teaspoon of Chili Oil, and the cut 1-inch pieces of Fried Dough Sticks evenly over the surface of the savory soy milk in the bowl. Serve immediately while hot.

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