Hi! I’m Cassandre, and welcome back to Caramel Loafing. What’s your go-to breakfast?
Today, I’m sharing a warm and nostalgic bowl of Taiwanese comfort food: Savory Soy Milk with Egg—a beloved traditional breakfast that holds a special place in many hearts.
This dish, known as savory soy milk (鹹豆漿, xián dòu jiāng), is a warm and lightly curdled soy milk soup commonly enjoyed as a traditional Taiwanese breakfast.
This dish tends to divide people—you either crave it often or cautiously avoid it 😄. But for fans, nothing beats a steaming hot bowl of savory soy milk from a local soy milk stall, especially after returning home from a long trip abroad.
The good news? It’s incredibly easy to make at home. The ingredients are simple, budget-friendly, and it comes together in minutes. So the next time a chilly morning rolls around, make this cozy dish right at home!
More to try: If you enjoyed this warm and comforting bowl of Savory Soy Milk with Egg, you’ll also love these other classic Asian breakfasts and heartwarming comfort food recipes:
Rich, creamy, and the ultimate staple of Taiwanese breakfast: Peanut Butter Thick Toast
Onions slow-cooked until golden and sweet—an all-time French comfort classic: French Onion Soup
Creamy, cozy, and the go-to American comfort soup: Corn Chowder
New York deli-style, hearty, and deeply satisfying: Tuna Salad Sandwich
Perfect for breakfast or parties—a simple yet impressive French egg dish: French Deviled Eggs (Œufs Mimosa)
Taiwanese Savory Soy Milk with Egg – Recipe & Instructions
Ingredients
Yield: 1–2 servings
- Unsweetened soy milk – 350 ml (about 350g / 12.35 oz)
- Egg (room temperature) – 1
- Dried radish (daikon pickle) – 1 tablespoon (approx. 10g / 0.35 oz)
- Dried baby shrimp – 1 tablespoon (approx. 7g / 0.25 oz)
- Soy sauce – 1 teaspoon (about 5g / 0.18 oz)
- Rice vinegar (or white vinegar) – 1 tablespoon (15g / 0.53 oz)
- Salt – to taste
- White pepper – to taste
- Chopped scallions – as desired
- Chinese crullers (youtiao), cut into bite-sized pieces – as desired
- Toasted sesame oil – 1 teaspoon (about 4g / 0.14 oz)
Instructions
- Briefly blanch the dried radish and dried shrimp in hot water. Drain and pat dry. Toast both in a dry pan until fragrant. Set aside.
- Crack the egg into a bowl. Add the toasted radish and shrimp, soy sauce, vinegar, salt, white pepper, and sesame oil. Lightly whisk to combine.
- Heat the soy milk in a pot until it just begins to bubble (do not boil, as it may overflow). As soon as you see small bubbles, remove from heat.
- Carefully pour the hot soy milk into the egg mixture. Let it sit briefly to allow gentle curdling.
- Top with scallions and youtiao. Serve warm and enjoy!
Watch the full recipe video here: Savory Soy Milk with Egg
Savory Taiwanese Soy Milk – FAQs & Expert Tips for Perfect Results
This warm, comforting bowl of Savory Taiwanese Soy Milk may look simple, but there are plenty of small but important details that can make or break its flavor, texture, and presentation. Below is a roundup of the most common questions (and solutions) to help you achieve that silky, flavorful, and aromatic result on your very first try.
Why does savory soy milk sometimes curdle — and sometimes not?
The “curdling” in savory soy milk is actually a type of shock coagulation. This happens when steaming-hot soy milk is poured directly into a bowl containing vinegar (or another acid) and toppings. The instant contact between heat and acid causes the soy proteins to denature quickly and clump into delicate curds, much like soft tofu.
The science is simple: Soy milk is rich in soy protein. When it meets an acid such as vinegar or lemon juice, the acid breaks down its structure, causing the proteins to denature. At temperatures above 176°F (80°C) and close to boiling, the combination of heat and acidity makes the proteins immediately coagulate, creating a silky, tofu-like texture. For a proper “shock,” the soy milk must be piping hot, the acid amount just right, and it should be poured in all at once for clean, tender curds.
Common mistakes & how to fix them:
- Soy milk temperature is too low (below 176°F / 80°C) or it cooled after boiling.
- Too little or too much vinegar (about 1 tablespoon for every 350 g / 11.8 oz of soy milk works best).
- Using cold or overly diluted homemade soy milk.
- Acid not evenly distributed, or using sweetened/flavored commercial soy milk.
- Adding eggs changes the ratio, making curdling harder — mix egg, toppings, and vinegar first, then pour in the hot soy milk.
Note: “Shock coagulation” isn’t a scientific term — it’s a popular way in Taiwan to describe this effect. The proper term is acid-induced coagulation of soy protein: when hot soy milk meets acid, proteins quickly denature and set into curds.
How can I prevent soy milk from boiling over?
When heating soy milk, proteins create a lot of foam that can spill over in seconds. Use medium heat and remove from the stove just before it reaches a rolling boil. You can also stir with a large ladle or lift the lid slightly to help reduce foam.
How do I make the toppings more fragrant and flavorful?
Dry-fry dried shrimp or preserved radish first to remove any fishiness and release their aroma. If you don’t eat dried shrimp, use sakura shrimp or skip it altogether. Cut fried dough sticks (youtiao) into bite-size pieces so they soak up more broth. Finish with scallions, cilantro, and a few drops of sesame oil or chili oil for a bold flavor boost.
How can I adjust the sourness?
If it’s too sour, you’ve likely added too much vinegar. If it’s too mild, either the amount or acidity is insufficient. Rice vinegar and white vinegar offer a clean tang, while Chinese black vinegar and matured vinegar are milder and offer a more complex aroma.
How do I remove the beany taste?
Stir-frying dried shrimp, preserved radish, and sesame oil helps mask any beany notes. Always choose fresh, unsweetened soy milk — or make your own and cook it thoroughly. For homemade soy milk, soak soybeans for 8–12 hours and skim the foam during cooking for a cleaner, smoother taste.
How do I prevent separation or achieve a smoother texture?
Good savory soy milk should have tofu-like curds floating in a smooth, rich broth — not all sinking to the bottom. Use unsweetened soy milk with a high protein content (check the nutrition label) and avoid overly thin or low-quality products.
How should I store soy milk and savory soy milk?
Soy milk is best enjoyed fresh. Unsweetened soy milk can be refrigerated for 2–3 days. Savory soy milk should be eaten immediately after making — never store it overnight, as bacteria can grow quickly. If you notice any sour smell, unusual separation, or off flavor, discard it immediately.
How do I avoid undercooked or overcooked eggs?
The soy milk must be steaming hot when poured over beaten eggs — this ensures a balance between tender and set. Avoid over-stirring or you’ll end up with large scrambled egg chunks. For firmer egg ribbons, add the egg in batches or beat it directly into the pot.