Breakfast Dou Jiang (豆漿) — salty soy milk
I’m a big b fan of breakfasts, I wake up hungry and how fast I can get food in my mouth after getting it of bed is a race that determines the rest of the day.
Dou Jiang is a savory soy bean soup popular in Taiwan that’s like a half made tofu that’s perfect for starting your day.
Really easy to make and also a lot of fun to watch the soy milk contact after adding vinegar. You can experiment with it quite a bit too, changing the seasonings around etc. Here’s how:
The recipe below is mostly stolen from this kind blogger who wrote it up in Japanese.
- Soy milk the non pasturized kind is better
- Dried shrimp
- Dried reddish
- Scallions or spring oinons or negi
- You Tiao (fried dough), if not fried tofu skin, tempura bits or bread crusts. Basically fried bits to use like crutons
- Sesame oil
- Chilli oil
- Sautee the dried shrimps in a pan to being out the flavor. Soak the dried daikon bits in water to bring it back
- Heat the soy milk, until just before boiling. I think it won’t congeal if it boils
- Chop the scallions while waiting
- Mix in one tablespoon of vinegar to the hot soy, watch it congeal!
- Add all the other boys and seasonings. Enjoy.
There’s a similar warm semi cooked tofu breakfast in Okinawa called yushidofu. I guess the love for warm no-need to chew nourishment for breakfast is universal.