Shen Tou Jiang, a classic Taiwanese breakfast
Salty soybean milk soup "Shentoujian Savory Soy Milk Soup" is a Taiwanese dish. It is very easy to make using ingredients easily available in supermarkets.
Material ( for one person )
unadjusted soy milk 200ml (6.76us fl oz)
black vinegar 2 teaspoons
soy sauce 2 teaspoons
Szechuan pickles proper quantity
senior priest (of a Shinto shrine, below chief priest and deputy chief priest) proper quantity
sakura shrimp (Sergia lucens) proper quantity
raayu proper quantity

Salty soybean soup is a classic Taiwanese breakfast. It is an elegant soup made of soybean milk that has hardened into a soft tofu-like consistency.

I tried it at Ming Tian Hao Hao in Nakameguro, Tokyo, which I introduced on En-Eat before, and liked it so much that I tried it at home. It was very easy to make using ingredients easily available at the supermarket.

Recipe for easy to make "Shentoujian Savory Soy Milk Soup, a classic Taiwanese breakfast, at home.


200 ml unadjusted soy milk
2 teaspoons black vinegar
2 teaspoons soy sauce
Chinese pickles, to taste
Spring onions, as desired
sakura shrimps as needed
raayu (Chinese chili oil) to taste


Put soy sauce and black vinegar in a bowl.

A bowl of soy sauce and black vinegar

2. heat soy milk in a saucepan until just before boiling. The key is not to bring to a boil. 3.

Pour the warmed soy milk into a bowl.

Soy milk in a blue bowl
Immediately after pouring, it is liquid.

Soy milk in a blue bowl
Gradually hardens.

When the soy milk has hardened, top with Chinese pickles, sakura shrimps, green onions, and raayu.


How does it taste?

Loosely curdled soy milk is soft and tender. Its gentle texture and mild richness will soothe you. Crisp and fresh green onions, crunchy Chinese pickles, and fragrant sakura shrimps add a variety of flavors and textures. The spiciness of the raayu and the subtle sourness of the black vinegar will wake up your body in the morning when your engine is still running. Perfect for a holiday brunch.


In Taiwan, fried bread is often used as a topping, but I omitted it this time for simplicity. If you have time, you may want to top it with some bread baked to a golden brown. Also, if you like pak choi, put plenty of it on top for a more authentic taste!