Salty Soy Milk Soup (xian dou jiang)

The other nite my brother called and asked about how to make salty soy milk soup. I was surprised because it's not his thing. It's more of my type of Taiwanese food. I really do miss it especially when eaten with the fried doughnut/sticks. I can't wait to go home and go to the really good northern Chinese restaurant with all the good breakfast.

Ingredients:

• plain soy milk (not sugared). Use the real kind that comes from a soy milk shop, not the super filtered kind made by Silk
• rice vinegar
• pickled mustard greens (available at Chinese or Japanese supermarket)
• sesame oil
• chili oil
• soy sauce
• something salty (e.g. Chinese bbq sauce, dried shrimp, or fried shallots)
• salt & white pepper

Place all ingredients except for soy milk into a bowl that is the single-serving sized; the quantities should be determined by the individual's taste. Lightly mix.

Warm enough soy milk for 1 serving in a pot on the stove until just boiling. Carefully spoon the soy milk into the bowl. If desired, top the soup with a few sliced of Chinese donut. Serve immediately.