📝 About This Recipe
A cornerstone of the Chinese breakfast table, fresh homemade soy milk (Doujiang) is a revelation compared to store-bought versions, offering a creamy, nutty profile that is deeply comforting. Whether you prefer the classic 'Sweet' version enjoyed with sugar or the complex 'Savory' (Xian) version curdled with vinegar and topped with umami-rich garnishes, this recipe captures the soul of Chinese street food. It is the ultimate morning ritual that transforms simple dried beans into a velvety liquid gold.
🥗 Ingredients
The Soy Base
- 1.5 cups Dried yellow soybeans (Non-GMO preferred for best flavor)
- 6 cups Filtered water (For blending; plus extra for soaking)
Sweet Version (Per Bowl)
- 1-2 tablespoons Rock sugar or granulated sugar (Adjust to taste)
- 1 piece Pandan leaf (Optional, for a fragrant Southeast Asian twist)
Savory Version (Per Bowl)
- 1 teaspoon Chinkiang black vinegar (The acid that curdles the milk slightly)
- 1 teaspoon Light soy sauce (For salt and depth)
- 1 teaspoon Dried shrimp (Xia Mi) (Finely chopped)
- 1 tablespoon Zha Cai (Pickled mustard tuber) (Finely minced)
- 1/2 piece Youtiao (Chinese crullers) (Sliced into rounds)
- 1 teaspoon Scallions (Thinly sliced)
- 1/2 teaspoon Chili oil (Optional, for heat)
- 1 teaspoon Coriander (Freshly chopped)
- 2-3 drops Toasted sesame oil
👨🍳 Instructions
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1
Rinse the dried soybeans thoroughly under cold running water to remove any dust or debris.
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2
Place the beans in a large bowl and cover with at least 3 inches of water. Soak for 8-12 hours (overnight). The beans should double in size and become oval-shaped.
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3
Drain the soaked beans and rinse them one last time. For a smoother milk, you can gently rub the beans between your hands to remove the clear skins, though this is optional.
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4
Add the beans and the 6 cups of filtered water into a high-speed blender. Blend on the highest setting for 2 minutes until the mixture looks completely white and frothy.
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5
Place a large nut milk bag or a double layer of cheesecloth over a large pot. Pour the blended mixture into the bag.
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6
Squeeze the bag firmly with clean hands to extract all the liquid (this is the raw soy milk). The dry pulp left inside, called 'okara', can be discarded or saved for other recipes.
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7
Place the pot of raw soy milk over medium-high heat. Add the pandan leaf now if making the sweet version. Stir constantly with a wooden spoon to prevent the bottom from scorching.
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8
Watch closely as it nears a boil. Soy milk creates a lot of foam and can boil over very quickly. When it reaches a rolling boil, immediately reduce the heat to low.
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9
Simmer the milk on low for 15-20 minutes. This is crucial to cook out the 'beany' raw taste and to neutralize enzyme inhibitors that can cause indigestion.
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10
Skim off any foam or 'skin' (yuba) that forms on the surface during the simmering process.
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11
For Sweet Soy Milk: Stir in your desired amount of sugar while the milk is hot until fully dissolved. Serve warm or chilled.
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12
For Savory Soy Milk: In a serving bowl, add the vinegar, soy sauce, dried shrimp, and pickled mustard greens.
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13
Pour the boiling hot soy milk into the prepared savory bowl from a height of about 6 inches; the impact and the heat will cause the milk to curdle slightly into soft, tofu-like clouds.
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14
Top the savory bowl with sliced Youtiao, scallions, coriander, a drizzle of chili oil, and sesame oil. Serve immediately.
💡 Chef's Tips
Never drink raw or undercooked soy milk, as it contains saponins that are toxic unless boiled for at least 15 minutes. To prevent scorching, use a heavy-bottomed pot and stir the milk frequently during the heating process. For the creamiest texture, use a 1:4 ratio of beans to water; for a lighter drink, increase water to 1:6. If you don't have a nut milk bag, a very fine mesh strainer lined with a clean tea towel works perfectly. The savory version relies on the reaction between the vinegar and hot soy milk—ensure the milk is bubbling hot when pouring.
🍽️ Serving Suggestions
Freshly fried Youtiao (Chinese crullers) are the mandatory side dish for dipping. Serve alongside 'Shao Bing' (flaky sesame flatbreads) for a traditional Shanghainese breakfast. Pair with a side of tea eggs (Cha Dan) for extra protein. For a sweet breakfast, serve with sticky rice rolls (Cifantuan) stuffed with pork floss.