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6-Minute Taiwanese Soy Milk Soup (Xian Dou Jiang)
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1
Place the bread in a frying pan and toast slowly over low heat. Even without a toaster, you can brown the surface evenly in a frying pan.
Sliced bread 1 slice
1:06
~3 min
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Ingredients
1
Place the bread in a frying pan and toast slowly over low heat. Even without a toaster, you can brown the surface evenly in a frying pan.
Sliced bread 1 slice
1:06
~3 min
2
If you only have a curved wok, move the bread by rubbing it against the pan so the whole surface makes even contact as it toasts.
1:43
~2 min
3
Once the bread is browned, remove it from the heat. Set the toasted bread aside for now.
2:40
4
Pour the soy milk into a pot and heat until just before boiling. Control the heat so it doesn't come to a boil.
4:00
~3 min
5
Prepare a donburi bowl and add the black vinegar. White vinegar works too, but black vinegar gives more depth.
4:20
6
Tear the dried kombu and add it to the bowl. It's the key to the umami.
4:43
7
Add 1-2 pinches of dried sakura shrimp.
4:55
8
Add the zha cai as a topping, then drizzle in 1/2 teaspoon soy sauce to adjust the seasoning.
5:06
9
Tear the cilantro and add it. Use as much as you like. Substitute green onion if you don't like cilantro.
5:23
10
Pour the soy milk, heated to just before boiling, into the bowl of seasonings all at once.
6:18
11
Stir up the seasonings settled at the bottom. The soy milk protein reacts with the vinegar and sets into a silky curd like chawanmushi.
6:34
12
To finish, top with cilantro and zha cai, cut the toasted bread into pieces of your preferred size and add them, then drizzle chili oil over the top to complete.
6:56
1
Step 1
Place the bread in a frying pan and toast slowly over low heat. Even without a toaster, you can brown the surface evenly in a frying pan.
Sliced bread
1 slice
2
Step 2
If you only have a curved wok, move the bread by rubbing it against the pan so the whole surface makes even contact as it toasts.
Sliced bread
1 slice
3
Step 3
Once the bread is browned, remove it from the heat. Set the toasted bread aside for now.
Sliced bread
1 slice
4
Step 4
Pour the soy milk into a pot and heat until just before boiling. Control the heat so it doesn't come to a boil.
Soy milk
300ml
5
Step 5
Prepare a donburi bowl and add the black vinegar. White vinegar works too, but black vinegar gives more depth.
Black vinegar
1 tablespoon
6
Step 6
Tear the dried kombu and add it to the bowl. It's the key to the umami.
Dried kombu
to taste
7
Step 7
Add 1-2 pinches of dried sakura shrimp.
Dried sakura shrimp
1-2 pinches
8
Step 8
Add the zha cai as a topping, then drizzle in 1/2 teaspoon soy sauce to adjust the seasoning.
Zha cai (pickled mustard stem)
to taste
Soy sauce
1/2 teaspoon
9
Step 9
Tear the cilantro and add it. Use as much as you like. Substitute green onion if you don't like cilantro.
Cilantro
as desired
10
Step 10
Pour the soy milk, heated to just before boiling, into the bowl of seasonings all at once.
Soy milk
300ml
Black vinegar
1 tablespoon
Dried kombu
to taste
Dried sakura shrimp
1-2 pinches
Zha cai (pickled mustard stem)
to taste
Soy sauce
1/2 teaspoon
11
Step 11
Stir up the seasonings settled at the bottom. The soy milk protein reacts with the vinegar and sets into a silky curd like chawanmushi.
Soy milk
300ml
Black vinegar
1 tablespoon
12
Step 12
To finish, top with cilantro and zha cai, cut the toasted bread into pieces of your preferred size and add them, then drizzle chili oil over the top to complete.
Sliced bread
1 slice
Zha cai (pickled mustard stem)
to taste
Cilantro
as desired
Chili oil
to taste
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