Method
Prepare the toppings
Cut 120 g of youtiao (Chinese fried dough sticks) into 2.5 cm (1 in) pieces. Slice 4 scallions thinly and chop 20 g of fresh cilantro. Taste 60 g of pickled mustard greens; if it is aggressively salty, rinse it briefly, squeeze it dry, and chop it. Warm a small dry skillet over medium heat. Add 12 g of dried baby shrimp and stir for 1 to 2 minutes, until fragrant and hot throughout, then transfer it to a plate.
01:00Season the serving bowls
Divide 45 ml of Chinese black vinegar, 15 ml of light soy sauce, 10 ml of toasted sesame oil, and 0.6 g of ground white pepper evenly among serving bowls. Scatter 60 g of pickled mustard greens and 12 g of dried baby shrimp into each bowl, keeping the center open so the hot soy milk can hit the seasoning directly.
Heat the soy milk
Pour 960 ml of unsweetened soy milk into a medium saucepan and set it over medium heat. Stir often and scrape the bottom gently until the soy milk is steaming and a ring of tiny bubbles appears around the edge, 5 to 7 minutes. Do not let it reach a hard boil, which can make the finished curds coarse.
05:00Curdle and finish the soup
Immediately ladle the very hot soy milk evenly into the seasoned bowls. Let it stand undisturbed for 1 minute, until soft ivory flakes gather and the liquid between them looks lightly translucent. Stir each bowl once, gently, from the bottom. Top with 120 g of youtiao (Chinese fried dough sticks), 4 scallions, and 20 g of fresh cilantro, then offer chili oil (optional) at the table. Serve at once while the youtiao is still crisp at the center.
01:00
Smart Substitutions
- No black vinegar? Use unseasoned rice vinegar. The flavor will be brighter and less malty, but it will still encourage the hot soy milk to form soft curds.
- No youtiao? Use toasted sesame flatbread or crisp baked wonton strips for a similar crunchy contrast.
- No pickled mustard greens? Use chopped preserved radish or a mild, well-drained kimchi.
- Prefer a meatless bowl? Omit the dried baby shrimp and add a little more pickled mustard greens for savory depth.
Tips and Variations
- Season every bowl before heating the soy milk so the acid is ready when the milk reaches its hottest point.
- Warm the serving bowls with hot tap water, then dry them before adding the seasonings; this helps the soup stay steaming at the table.
- Keep the youtiao pieces out of the broth until the last moment so their centers remain crisp.
What Went Wrong?
- Soy milk stays smooth Heat the soy milk a little longer until it is visibly steaming, then add another small splash of black vinegar to the bowl.
- Curds look grainy The soy milk boiled too hard or was stirred too much. Use gentler heat and fold the finished bowl only once.
- Soup tastes too salty Add a little more hot unsweetened soy milk, and rinse the pickled mustard greens briefly before using them in the remaining bowls.
- Youtiao softens too quickly Pile it on top instead of stirring it under, and add it immediately before serving.
Nutrition Estimate
- Fiber: 2 g per serving
- Sodium: 830 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
