Soy milk（豆浆 – dou jiang – doh dzyahng) is a common breakfast food in China. This is very different from the soy milk found in western supermarkets, used as a replacement for cow milk. The flavor is very different, it is served hot, and even the color is different. (yellow-ish instead of white) It is also obviously processed less and is free of thickeners, chemicals, and artificial flavors.
This recipe is adapted from The Wisdom of the Chinese Kitchen by Grace Young. If you are interested in Cantonese cuisine and Cantonese healing soups, you will want to check it out!
Makes 1 quart – recipe can be doubled
1/2 cup dried soybeans
Wash soybeans well and soak in 1 cup water for a day.
Add 1 more cup of water. Simmer 1 hour until soft, or use a pressure cooker. (I did 15 minutes after it started whistling, but everyone’s is different. I use a Chinese pressure cooker by the way.) Remove the skins that float on top if you can.
Transfer to a blender with 1 cup cold water and the cooking liquid. Blend very well until smooth.
Bring 4 cups of water to a boil in a very large pot. Add the soybean paste. Rinse blender with 1 cup water and add to pot also.
Bring to a boil, make sure it does not overflow (a LOT of foam!!!), then simmer 15-20 minutes. Again, make sure it does not overflow!
Serve hot in bowls with a spoon. My mom does not like sugar in it, but if you prefer, add sugar to taste to your bowl.
My family enjoys it while not strained. It does have a grainy texture. (high in fiber!) If you do not like the texture, let the pot cool until you can handle it. Then strain through a cheesecloth and squeeze tightly. If you want to serve hot, then bring back to a boil.
In China, it is served during breakfast but is also good for brunch.
It was very delicious!