Savory hot soy milk (do jiang)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Taiwan, North China | ||
| 2 | cups | Soy milk; unsweetened |
| 1 | teaspoon | Vinegar, cider |
| 1 | teaspoon | Shrimp, dried; finely chopped |
| 1 | tablespoon | Pork, dried; finely shredded |
| ¼ | cup | Croutons; small, or bread cubes |
| 2 | Onions, green; finely chopped | |
| 1 | teaspoon | Cilantro, fresh; coarsely chopped |
| ¼ | teaspoon | Oil, chile; to taste |
Directions
FLATBREADS & FLAVORS; ALFORD
GARNISH
Heat soy milk over medium-high heat until boiling. Reduce heat to low and stir in vinegar. Pour into one soup bowl per serving. Add remaining ingredients. Drizzle chile oil on top and serve with flatbread for dipping.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Tyops courtesy of Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address). For breadmachine tips and mixes, visit my homepage: