For a light breakfast this morning, I made a Northern Chinese soy milk soup called Dou Jiang. Soy milk soup probably sounds gross and looks gross to a lot of people, but it tastes freaking awesome and is total comfort food. I haven’t had Dou Jiang in at least 10 years and I am so happy to finally make it again. I remember enjoying a huge bowl of this good stuff every weekend when I was a kid, with a spoon in one hand and a Chinese cruller in the other to dunk into the soup with.
I usually eyeball all the measurements when I make this because there really is not a set rule on how much of each ingredient you are to use. Most of the ingredients can be adjusted to your taste, however I would not recommend using less than 1 1/2 tbsp of rice wine vinegar. The vinegar is really important to this dish, because it creates the texture that this soup is known for. This is a very simple recipe to make in under 5 minutes. You can also add dried shrimp or Chinese shredded dried pork, but I didn’t have any on hand. Actually, I really like Dou Jiang just plain like this.
- 1 cup unsweetened and unflavored soy milk (I like Organic Edensoy)
- 1 whole scallion
- 2 tbsp chopped Sichuan preserved mustard greens (found at any Asian grocery store)
- 1 tsp soy sauce
- 1 1/2 tbsp rice wine vinegar
- dash of sesame oil or chili oil
- 1 Chinese cruller (found in the freezer section of any Asian grocery store. I like the Twin Marquis brand. Follow package directions to prepare.)
Start by pouring your soy milk into a saucepan and turning on the burner to low. Stir occasionally. Don’t let the soy milk burn! Finely chop your scallions and place at the bottom of your soup bowl. Do the same thing with the preserved mustard greens. This stuff is really salty, so I would recommend quickly washing the pickled vegetable before cutting it up into thin slices. Add your rice wine vinegar, soy sauce and a drizzle of sesame oil or chili oil to your soup bowl. By now your soy milk should be nice and hot. Pour the soy milk over your seasoning and voila! A wonderful and quick breakfast. Top with an extra drizzle of sesame oil or chili oil and maybe some toasted sesame seeds. Serve immediately with a hot Chinese cruller. Unfortunately today I didn’t have any crullers but it was still awesome.