Savory Soy Milk Pudding (Douhua)

Ingredients

• 4 cups Unsweetened Soy Milk
• 2 tablespoons Potato Starch
• 2 tablespoons Water
• 2 tablespoons Soy Sauce
• 1 teaspoon Sesame Oil
• 2 tablespoons Preserved Mustard Greens (Zha Cai)
• 1 tablespoon Dried Shrimp
• 1 teaspoon Chili Oil
• 2 tablespoons Scallions

Instructions

1. 1In a small bowl, combine the 2 tablespoons of Potato Starch and 2 tablespoons of Water. Stir thoroughly with a spoon until the potato starch is completely dissolved and the mixture is smooth.
2. 2Pour the 4 cups of Unsweetened Soy Milk into a large, heavy-bottomed pot. Heat the soy milk over medium heat (approximately 300-325°F or 150-163°C) for 5 to 7 minutes, until you see small bubbles forming around the edges of the pot and steam rising from the surface, indicating it is just beginning to simmer. Do not allow it to come to a rolling boil.
3. 3While continuously whisking the soy milk, slowly pour in the dissolved potato starch mixture from Step 1. Continue to whisk constantly for 2 to 4 minutes, until the mixture visibly thickens to a pudding-like consistency that coats the back of a spoon.
4. 4Remove the pot from the heat. Let the soy milk pudding rest undisturbed in the pot for 5 minutes to allow it to set further and achieve a scoopable texture.
5. 5While the pudding rests, prepare the toppings. Finely chop the 2 tablespoons of Scallions. Measure out the 2 tablespoons of Soy Sauce, 1 teaspoon of Sesame Oil, 2 tablespoons of Preserved Mustard Greens, 1 tablespoon of Dried Shrimp, and 1 teaspoon of Chili Oil into separate small bowls or ramekins.
6. 6Carefully scoop the warm soy milk pudding into four individual serving bowls. Evenly distribute the 2 tablespoons of Soy Sauce, 1 teaspoon of Sesame Oil, 2 tablespoons of Preserved Mustard Greens, 1 tablespoon of Dried Shrimp, 1 teaspoon of Chili Oil, and 2 tablespoons of Scallions over the top of each bowl. Serve immediately.

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