Taiwanese-Style Soy Milk Soup (Xian Dou Jiang) – a delicious recipe with milk, soy sauce, dashi granules, Vinegar, Aburaage, Green onions. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Toast both sides of the aburaage in an oven or the like, and chop into strips.
2
Pour the soy milk into the pot, heat over low heat, and season with the bonito dashi and usukuchi soy sauce.
3
Add the vinegar right before the pot comes to a boil, and thoroughly mix.
4
The soy milk will instantly curdle and become lumpy.
5
Transfer to a bowl, add the aburaage, top with minced green onions, and serve.
6
For the salty version: Substitute 1/2 teaspoon salt for the soy sauce and bonito dashi.
7
I recommend this version for full enjoyment of the soy milk flavor.
8
For the salty version, try topping it with zha cai, or strips of whole grilled squid It's also delicious topped with lightly browned dried shrimp.
41
kcal
Calories
2
g
Fat
5
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 200 ml Soy milk (additive-free and unsweetened), 1 tsp Usukuchi soy sauce, 1/2 tsp Bonito dashi granules, 1 tsp Vinegar, and more.
Yes, Taiwanese-Style Soy Milk Soup (Xian Dou Jiang) falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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