Breakfast Dou Jiang (豆漿) — salty soy milk

Dou Jiang with YouTiao

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


  • Vinegar
  • Sesame oil
  • Chilli oil
  • Salt
  • Sugar


  1. Sautee the dried shrimps in a pan to being out the flavor. Soak the dried daikon bits in water to bring it back
  2. Heat the soy milk, until just before boiling. I think it won’t congeal if it boils
  3. Chop the scallions while waiting
  4. Mix in one tablespoon of vinegar to the hot soy, watch it congeal!
  5. 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.

Okinawan Yushi Dofu, it’s extra flavorful because the soy is processed differently on the islands
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