Soy Milk

Name: Soy Milk
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 200 g dried soybeans — soaked; 1.5 L water; to taste sugar; 1 pinch salt; youtiao — to serve

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Soy Milk, a staple in Northern Chinese breakfasts, is a warm and comforting start to the day. This home-style version reflects the way families have enjoyed it for generations—made with a generous hand in the use of fat, and salt adjusted by feel rather than measure. Traditionally, it is a dish meant to be shared, creating a communal morning experience around the table.

The taste of fresh soy milk is rich and creamy, with a subtle sweetness and a whisper of salt that enhances its natural nutty flavor. It should feel smooth and warm on the tongue, offering a comforting richness. Often accompanied by crispy youtiao, or Chinese crullers, for dipping, this breakfast classic balances textures and flavors in a simple yet satisfying way.

Ingredients

200 gdried soybeans — soaked
1.5 Lwater
to tastesugar
1 pinchsalt
youtiao — to serve

Method

Begin by rinsing 200 g of dried soybeans under cold running water to remove any dust or impurities. Place the rinsed soybeans in a large bowl and cover them with enough water to submerge them completely. Allow them to soak for at least 8 hours or overnight, until they have doubled in size and feel plump to the touch.
Drain the soaked soybeans and transfer them to a blender. Add 1.5 L of fresh water to the blender. Blend the mixture on high speed until it becomes a smooth and creamy consistency, ensuring there are no visible chunks of soybean left.
Pour the blended soybean mixture through a fine-mesh sieve or a cheesecloth into a large pot. Use a spatula or your hands to press and extract as much liquid as possible from the soybean pulp. Discard the remaining pulp or save it for another use, such as making okara.
Place the pot with the strained soy milk on the stove over medium heat. Stir the soy milk gently and continuously with a wooden spoon to prevent it from sticking to the bottom of the pot. Heat the soy milk until it begins to steam and small bubbles form around the edges, indicating it is nearing a simmer.
Add a pinch of salt to the soy milk and stir to dissolve. Taste the soy milk and adjust the sweetness by adding sugar to your preference, stirring until fully dissolved. The soy milk should have a balanced flavor, not too sweet or salty, with a rich, creamy texture.
Once the soy milk has reached your desired taste, remove it from the heat. Allow it to cool slightly before serving, as this will enhance the flavors and make it more palatable.
Serve the soy milk immediately in traditional glassware or bowls. Pair it with youtiao, a type of Chinese fried dough, for an authentic northern Chinese breakfast experience. Enjoy the soy milk warm, savoring its smooth texture and comforting aroma.