Tuesday, February 06, 2018

taiwan style soy milk soup

taiwan style soy milk soup❤︎ ・ ・ ・ #台湾風豆乳スープ #スープストックトーキョー #大阪 #日々の食卓 #スープ #taiwanstyle #soymilk #soup #soupstocktokyo #osaka #dailystuff #dailytable #japan Made this Taiwan-style Soy Milk Soup last night.

The cookbook that I found the recipe in says to make this soup when you are tired of eating out.

Taiwan-style Soy Milk Soup adapted from "Soup Stock Tokyo 2" : makes 4 servings
Soboro
120 grams minced chicken (or pork)
50 cc water (1/4 cup)
5 grams takuan (minced), optional
nub of ginger, grated
1 tablespoon shoyu
1 teaspoon sugar

Furikake
2 tablespoons jakko (dried young sardines)
1 teaspoon sesame oil
1 tablespoon fried onion
1 teaspoon white sesame seed
2 tablespoons cashew (or peanuts), finely chopped

Soup
2 dried shiitake, reconstituted
200 cc water (1 cup)
600 cc soymilk (3 cups)
salt to taste

Toppings
cilantro
1 teaspoon black vinegar (per serving)
croutons
chili oil

Untitled Make the soboro. Soboro literally means "minced".
In a pan, put the water, meat, takuan, shoyu, sugar and ginger
On medium heat, break up the meat while cooking
Cook until all the liquid has evaporated

Untitled Make the furikake.
In a frying pan, heat the oil and add the jakko.
When it is coated with the oil, add the fried onion, sesame seeds and nuts
Saute until fragrant and crispy

Make the soup.
Reconstitute the shiitake then slice thinly.
Strain the reconstituted shiitake water and put in the soup.
Add the soymilk and salt to taste.
Heat but do not boil.

To serve: add 1 tablespoon of soboro, 1 tablespoon of furikake, ladle in soup.
Top with some cilantro, croutons, chili oil and 1 teaspoon black vinegar.
*if you do add the vinegar, the soup will curdle/thicken slightly.

NOTES: a bit tedious but super comforting soup.

I forgot to put the vinegar when we had this last night, but will try it tonight with the leftovers.

This winter has been quite harsh, and soup has been a nice way to warm up.

6 comments:

Rowena said...

tedious definitely, but it sounds interesting with all the flavors. snowing again today but they're melting as soon as it hits the ground.

Anonymous said...

very interesting recipe. Hope to try this. I was thinking instead of croutons, silken tofu would be good. Had a tofu in soy milk at Tofuya Ukai once and the memory of that is still stuck in my brain. And, even Koreans put somen in a soymilk broth too.
v

KirkK said...

They also like milk soup style hot pot a lot too Kat.....not really my thing though.

K and S said...

am thinking this soup might be nice cold during the summer Rowena!

that is interesting V!

yeah they also have soy milk hot pots here in Japan too, Kirk, I don't really like them though.

Take care everyone.
Kat

jalna said...

Looks so ono, but ho da humbug. Once again, I wish I was your neighbor.

K and S said...

small kine humbug Jalna, but delicious :)

Take care!
Kat