Easy with Microwave! Taiwanese Breakfast, Savory Soy Milk Soup

Easy with Microwave! Taiwanese Breakfast, Savory Soy Milk Soup

Have any of you ever woken up the morning after a fun night of drinking with a hangover? Me too. It’s happened to me many times. In those mornings, you don’t want to eat anything, but you think you need to put some kind of food in your stomach, but it’s too much trouble to cook or go out. Me too.

In Taiwanese breakfast Savory Soy Milk Soup, soy milk is heated in a pot and poured into a bowl at once, where it is mixed with vinegar to form a kind of tofu. However, one morning I was so hungover that I decided to try making it in the microwave, thinking that the fire would be too much trouble.

The result was disastrous. It turned out to be something that looked like tofu in a blender. But for some reason, I saw potential in it, and after repeated adjustments, I came up with this “easy Savory Soy Milk Soup”.

Of course, it is nowhere near the authentic taste of Taiwan. Of course it is delicious with French bread like in Taiwan, but I usually eat it when I have a hangover, so I always just eat the soup. Laughter

However, this is gentle on the stomach and helps to heal the body after a hangover. The recipe calls for dried shrimp, dried kikurage mushrooms, and Chinese pickles, but to be honest, the soup is delicious without them, even with just soy milk. Another point is that soy milk can be stored at room temperature as long as the package is not opened. It has a long shelf life, so even if you live alone, there is no harm in stocking up.

It requires a few tricks, but I recommend it. Give it a try.

Easy with Microwave! Taiwanese Breakfast,
Savory Soy Milk Soup

Recipe by AKO's CookBook


Cooking time




  • 200 ml soy milk

  • 2 teaspoon black vinegar

  • A pinch each of dried shrimp and dried kikurage (not necessary)

  • about 5g Chinese pickles (not necessary)

  • 1/2 teaspoon brown sugar

  • 1 teaspoon soy sauce

  • 1 tsp soy sauce

  • green onion

  • A pinch of sesame seeds


  • Combine black vinegar, soy sauce, brown sugar, dried shrimp/kikurage and Chinese pickles in a bowl or soup bowl. Slowly pour in the soy milk over the top. Do not stir at this time.
  • Heat in a microwave oven at 600W for 2 minutes. Once out of the microwave, slowly stir the mixture three large times. Be careful not to stir too finely, or the mixture will not harden in the end.
  • After mixing, microwave again for 2 minutes. Remove from the microwave and give it a couple of big stirs, then sprinkle on some chili oil, sesame seeds, and scallions to taste. Even if it doesn’t harden right away, it will harden like Oboro Tofu in the residual heat.
  • You can also eat it with French bread as we do in Taiwan. You can adjust the saltiness and sweetness to your liking.

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