Savory Soy Milk

Name: Savory Soy Milk (咸豆浆)
Cuisine: Chinese
Ingredients: 2 tablespoons dried baby shrimp (xiā mĭ); 2 tablespoons dried baby shrimp (xiā mĭ); 1 tablespoon minced preserved mustard stem (zhà cài); 1 tablespoon minced preserved mustard stem (zhà cài); 6 torn pieces of dried laver or zĭ cài (Chinese seaweed); 6 torn pieces of dried laver or zĭ cài (Chinese seaweed); 6 torn pieces of dried laver or zĭ cài (Chinese seaweed); Half of a yóu tiáo (Chinese donut), sliced crosswise into ½-inch (12 mm) pieces; Half of a yóu tiáo (Chinese donut), sliced crosswise into ½-inch (12 mm) pieces; 1 tablespoon chopped scallions; 2 tablespoons soy sauce; 1 tablespoon chili oil (homemade, or store-bought); 1½ teaspoons Chinkiang vinegar; 1 teaspoon toasted sesame oil; 1 pinch of ground white pepper; 1½ cups (360 ml) unsweetened soy milk

咸豆浆

Preparation info

Serves
1 to 2

Difficulty
Easy

Appears in

House of Nanking

By Kathy Fang and Peter Fang

Published 2025

About

PETER: Shanghainese breakfast in my opinion is one of the best in the world. Our version of going into Starbucks to grab a coffee and pastry is to buy a bowl of savory soy milk with a side of shāo bĭng yóu tiáo, a sesame flatbread filled with fried dough stick. This is the dream breakfast set for me: In a few bites, you will find, crispy, crunchy, soft, spicy, sweet, salty, and umami.

Think of this savory soy milk as a slightly creamy soup that has a subtle umami fl

Ingredients

Asia
China
Shanghai
Breakfast
Fish course
Pescatarian

Ingredients

Method