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Taiwanese

Taiwanese savoury soy milk

Vegetarian

鹹豆漿 · xián dòu jiāng

Hot soy milk poured over black vinegar and soy sauce so it curdles into soft, savoury curds, topped with spring onion and chilli oil — a classic Taiwanese breakfast.

Taiwanese savoury soy milk is a Taiwanese soup, ready in about 9 minutes and made with soy milk and chinese black vinegar. It serves 2 and is rated beginner to cook.

Start cooking
Bowl of curdled savoury soy milk with fried dough pieces and spring onion
Photo: KQuhen / Wikimedia Commons · CC-BY-SA-4.0
Prep
3 min
Cook
5 min
Rest
1 min
Total
9 min
Serves
2
Level
Beginner
Calories
205

Ingredients

2 servings

Equipment

Method

  1. Step 1

    Divide the vinegar, soy sauce (opens in a new tab), salt and sesame oil (opens in a new tab) between two bowls, with half the spring onion (opens in a new tab).

    • 2 min

  2. Step 2

    Heat the soy milk (opens in a new tab), stirring, until it is just at the boil.

    Soy milk catches and boils over easily — stay with it.

  3. Step 3

    Pour the hot soy milk (opens in a new tab) into the bowls from a little height and leave for 1 minute — it will set into soft curds.

    • 1 min

  4. Step 4

    Top with the remaining spring onion (opens in a new tab), chilli oil (opens in a new tab), white pepper (opens in a new tab) and toasted bread pieces and eat at once.

    • 1 min

About this dish

Origin
Taiwan · Commonly attributedStrongly associated with Taiwanese breakfast shops; similar savoury soy milk is eaten in Shanghai and Jiangsu.Also popular in ChinaMore food from Taiwan
Dish
Breakfast · Soups
Cooking method
Simmered
Taste
savoury, tangy, mild
Diet
Vegan · Dairy-free
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-fat
Without the optional extras: No nut ingredientsWorked out from the ingredients. How labels work
Good for
Everyday · Budget-friendly
Cook more with
Soy milk · Chinese black vinegar · Soy sauce · Toasted sesame oil · Spring onion
Techniques
Simmering

Allergens

  • May contain: Peanutsfrom chilli oil
  • Contains, can be adapted: Wheatfrom chinese black vinegar, soy sauce, crusty bread / baguette
  • Contains, can be adapted: Glutenfrom chinese black vinegar, soy sauce, crusty bread / baguette
  • Contains: Soyfrom soy milk, soy sauce, chilli oil
  • Contains: Sesamefrom toasted sesame oil, chilli oil, crusty bread / baguette

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

205 kcal per serving

Estimated

1 serving ≈ 344 g · recipe makes 2

Where the energy comes from

  • Protein 21%
  • Carbohydrate 45%
  • Fat 34%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy205 kcal60 kcal
Protein10.9 g3.2 g
Carbohydrate22.8 g6.6 g
Net carbohydrate20.5 g5.9 g
Sugars14.4 g4.2 g
Added sugars0 g0 g
Fibre2.3 g0.7 g
Fat7.7 g2.2 g
Saturated fat1 g0.3 g
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium765 mg222 mg
Salt equivalent1.9 g0.6 g
Vitamins & minerals per serving
Potassium
444 mg
Calcium
93 mg
Iron
2.4 mg
Magnesium
86 mg
Vitamin A (RAE)
8 µg
Vitamin C
3 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
66 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: chilli oil, white pepper, crusty bread / baguette.
  • Chinese black vinegar: Balsamic vinegar (FDC 172241) used as a stand-in for Chinkiang/Zhenjiang black rice vinegar; both are dark, aged and slightly sweet.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Use plain, unsweetened soy milk without thickeners; additives stop it curdling.
  • Small dried shrimp and chopped preserved mustard (zha cai) are common extra toppings in Taipei breakfast shops.

Common mistakes

  • Using sweetened soy milk, which clashes with the vinegar.

Serve with

  • Serve with scallion pancakes, steamed buns or an egg crepe.

Storage

  • Best eaten fresh.

Variations

  • Sweet soy milk (Taiwan): Simply sweeten hot or cold soy milk with sugar — the other half of Taiwanese breakfast-shop menus.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 2, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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