Chinese · Breakfast · Snack
Homemade Hot Soy Milk
豆浆 (Dòujiāng)
Silky, freshly made hot soybean milk with a gentle nutty aroma, just like the steaming bowls sold at Chinese breakfast stalls. It is lightly sweetened, so you can enjoy it plain or alongside your morning meal.
- Prep
- 495 min
- Cook
- 25 min
- Total
- 520 min
- Serves
- 4
Calories come from: Carbs 50% · Fat 27% · Protein 23%
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Ingredients
For 4 servings- 3/4 cup, blended and pulp (okara) strained out150 gDried soybeans (optional)
- 4 cups, drained and discarded950 gCold water, for soaking (optional)
- 6 1/4 cups1,500 gWater, for blending and cooking
- about 6 cups1,400 gStrained soy milk (made from the beans and water above)
- 1 tbsp13 gWhite sugar
Steps
- 1
Rinse the dried soybeans in a sieve and pick out any broken or discoloured beans.
- 2
Place the soybeans in a large bowl, cover with the 4 cups of soaking water and leave to soak for 8 hours or overnight, until plump and easy to split with your fingers.
- 3
Drain the soybeans, discard the soaking water and rinse the beans again.
- 4
Put half the soaked beans in a blender with about 3 cups of the blending water and blend on high for 1–2 minutes until very smooth.
- 5
Pour the mixture through a fine nut-milk bag or a sieve lined with a double layer of cheesecloth set over a large pot.
- 6
Repeat the blending with the remaining beans and the rest of the water, then strain into the same pot.
- 7
Squeeze the bag firmly to press out as much liquid as possible; you should have about 6 cups of strained soy milk. Set the pulp (okara) aside for another use.
- 8
Bring the soy milk to a boil over medium heat, stirring the bottom often so it does not scorch, and watch closely because it foams up suddenly.
- 9
Once it boils, lower the heat and simmer gently for 10 minutes, stirring and skimming off foam. Raw soy milk must be fully cooked to be safe and easy to digest.
- 10
Stir in the sugar until dissolved, then taste.
- 11
Ladle into bowls or mugs and serve hot.
Swaps, storage and make-ahead
Swaps
- Leave out the white sugar for an unsweetened version, or add a pinch of salt instead for a savoury-style bowl.
- Use brown sugar or rock sugar in place of white sugar for a slightly deeper sweetness.
- Add a pandan leaf or a few slices of fresh ginger while the milk simmers for extra aroma, and remove before serving.
- If you are short on time, gently heat a store-bought unsweetened soy milk instead of making your own, choosing one labelled gluten-free if you need it to be.
Storage
Cool the cooked soy milk quickly and refrigerate it in a covered jar within 2 hours, then use it within about 3 days, shaking before use. Reheat gently until steaming hot, stirring so it does not scorch. It is best not frozen, as the texture can turn grainy.
Make ahead
Soak the beans overnight so they are ready to blend in the morning, or make and fully cook the soy milk a day ahead, chill it, and reheat until steaming hot to serve.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Soy
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (728 g) | Per 100 g | |
|---|---|---|
| Calories | 201 kcal | 28 kcal |
| Protein | 11.4 g | 1.6 g |
| Carbohydrates | 25.1 g | 3.4 g |
| of which sugars | 17.1 g | 2.3 g |
| Fiber | 2.1 g | 0.3 g |
| Fat | 6.1 g | 0.8 g |
| of which saturated | 0.7 g | 0.1 g |
| Sodium | 194 mg | 27 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
