Shen Tou Jiang, a classic Taiwanese breakfast
|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|
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.
Ingredients200 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
DirectionsPut soy sauce and black vinegar in a bowl.
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.
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!