Back to 2 servings 2.5 cup unsweetened soy milk, hot 1 tablespoon rice vinegar or black vinegar, divided between bowls 1 tablespoon light soy sauce, divided between bowls 2 tablespoon zha cai (pickled Sichuan mustard stem), finely chopped 1 green onion, finely sliced, divided 0.5 tablespoon small dried shrimp, optional; the tiny, delicate whitish kind 1 youtiao (Chinese fried dough stick), cut into short pieces 0.5 teaspoon toasted sesame oil 1 teaspoon chili oil, optional pinch white pepper pinch fine sea salt, to taste 0.5 tablespoon oil, for frying the shrimp, optional
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1 Step 1: Rinse the dried shrimp briefly and drain. If using, fry them in the oil in a small wok or pan over medium heat until fragrant, then remove from the heat.2 Step 2: Divide the vinegar, soy sauce, zha cai, half the green onion and the fried shrimp between two heatproof bowls. Add a pinch each of salt and white pepper to each bowl.3 Step 3: Pour the soy milk into a saucepan and warm it over medium heat, stirring now and then, until it is steaming and right at the edge of a boil. Take it off the burner before it bubbles up and spills.4 Step 4: Lift the pan or pitcher a good distance above the bowls and pour the hot soy milk in a steady stream so it hits the seasonings with force. Leave the bowls untouched for 30 to 60 seconds while the milk sets into soft, silky curds.5 Step 5: Top each bowl with youtiao pieces, the remaining green onion, sesame oil and chili oil. Serve immediately while the youtiao is still crisp.getsaucepan.com/r/5f0f9ee1-1232-596e-8f78-1d2221849737
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