Taiwanese Savory Soy Milk with Mushrooms
Warm vegan savory soy milk gently curdled with rice vinegar and filled with browned cremini mushrooms. Scallions and chili crisp provide a fresh, savory finish.
- breakfast
- chili crisp
- mushrooms
- plant-based
- quick
- Savory
- savory soy milk
- soup
- Taiwanese
- Vegan
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
Cremini mushrooms · 8 Ounce
Kroger® Sliced Baby Bella Mushrooms
100%
Details
Scallions · 4 Count
Green Onion Bulb
100%
Details
Unsweetened store-bought soy milk · 4 Cup
Silk Organic Unsweet Dairy Free Vegan Soy Milk
50%
Details
Vegan chili crisp · 4 Teaspoon
Private Selection® Chili Crisp
17%
Details
Unseasoned rice vinegar · 0.25 Cup
Nakano® Organic Natural Rice Vinegar
Sale
17%
Details
Low-sodium soy sauce · 2 Tablespoon
Kikkoman® Less Sodium Soy Sauce
10%
Details
Toasted sesame oil · 2 Teaspoon
Napa Valley Naturals® Organic Toasted Sesame Oil
3%
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Canola oil · 1 Tablespoon
Mazola® Pure Canola Oil
Sale
1%
Details
Ground white pepper · 0.25 Teaspoon
Kroger® Ground White Pepper Shaker
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- Unsweetened store-bought soy milk-4 cups
- Cremini mushrooms-8 ounces
- Scallions-4 count
- Unseasoned rice vinegar-1/4 cup
- Low-sodium soy sauce-2 tablespoons
- Vegan chili crisp-1 tablespoon + 1 teaspoon
- Canola oil-1 tablespoon
- Toasted sesame oil-2 teaspoons
- Ground white pepper-1/4 teaspoon
Thinly slice the mushrooms. Separate the white and green scallion parts, then thinly slice both.
Heat the canola oil in the saucepan over medium-high heat. Add the mushrooms and cook for 5 to 6 minutes, stirring occasionally, until browned and no longer releasing liquid. Stir in the scallion whites and cook for 1 minute, until fragrant and softened.
Use caution when adding the mushrooms to the hot oil to avoid splattering.
Divide the seasonings among the serving bowls, adding 1 tablespoon rice vinegar and 1 1/2 teaspoons soy sauce to each bowl.
Add the soy milk, toasted sesame oil, and white pepper to the saucepan. Reduce the heat to medium-low and heat gently for 5 to 7 minutes, stirring frequently, until steaming with tiny bubbles around the edge. Do not let the soy milk boil.
Keep the soy milk below a boil because it can foam suddenly; use a roomy saucepan and stir frequently.
Stir once to distribute the mushrooms, then immediately ladle the hot mixture into the prepared bowls. Let stand for 30 seconds so the soy milk gently curdles. Top each serving with scallion greens and 1 teaspoon chili crisp, then serve hot.
Ladle the hot mixture carefully to avoid burns from splashes.
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