Hi, I'm Jennifer
today I'm going to make soup bean milk soup
as a hearty, health, and tasty vegan breakfast
you can also be flexible
and add more/less ingredients including meat
the left over soy bean pulp can be used
to make a fiber rich crispy & soft pancake
soak 85g of soy bean in water over night
next day, before making the soup
we need to prepare some ingredients. Start with eggs
to make egg strips. Beat the egg first.
make sure it's evenly beaten and smooth
heat non-stick pan on medium heat
and add a touch of oil
add in the egg and rotate for an even coating
you will end up with a few holes
leave a little bit to cover those up
but having holes is also fine
when the sides lift from the pan
lift and flip over
it should be done in 5 seconds or so
cool a bit and cut into strips for easier consumption
a critical ingredient is pickeled Chines mustard
it gives a bit of spicy kick and also crispy texture
dice the mustard into small chunks
then dice fresh green scallions for flavor and vitamins
seaweed is also healthy and adds flavor
tear into small chunks
dried shrimp skin is also a regular ingredient
adds some umami flavors
if it's been stored a while, best to toast it slightly first
once the soup ingredients are prepared
it's time to make the soy bean milk
remove any bad beans before cooking
strain away the water
you can use a blender or soy bean milk machine
the difference is the soy bean milk machine heats also
for 85g of soy bean, add 1000 ml of water
turn on the machine (or blender)
the most important thing is to boil the grounds thoroughly
so even if I use a machine, I still boil afterwards
If you use a blender, after thoroughly grinding the soy beans
strain the soy bean pulp from the liquid
I used a coffee filter
then start boiling the soy milk
add in previously prepared ingredients
add a bit of salt since mustard & shrimp skin is salty
add a bit of soy sauce to give it a more savory flavor
the actual amount you can experiment with
to your liking
the next critical ingredient is some rice vinegar
white grape vinegar can work too
dark vinegar will add extra "unwanted" flavors
1 bowl usually needs about 1/2 teaspoon of vinegar
after boiling the soy bean milk for 3-5 min
it should be good
pour into the bowl
add the egg strips
and finish up with a dash of spicy oil
which can be substituted with sesame oil
now we are done with the soy bean soup
subscribe! if you like it so far
next we'll use the remaining soy bean pulp
to make a pancake
the soy bean pulp still has a lot of protein and fiber
the pulp is coarse and not a good texture to eat
the trick is to add eggs and baking powder
add 2 eggs and 1/2 teaspoon of baking soda
beat & mix evenly
add AP flour in equal amount to the pulp
1/2 the amount of flour if the pulp is dry
mix the flour evenly into the batter
add in salt
and finely diced scallions
or you can add other spices & season that you like
I used a Japanese seaweed, sesame seasoning
that is milder in flavor
mix in the seasoning evenly
heat a non-stick pan on medium heat
add in 1 tablespoon of oil while the pan is still cold
then add in the soy pulp mix
spread evenly
after about 3-4 minutes
you can smell the flavors
shake the pan and the bottom should be crispy
flip over
after 1-2 minutes, add hot water
the thicker the pancake, the more water is needed
close lid and let it cook for 2-3 minutes more
after the water evaporates
add a teaspoon of oil to the sides to crisp the bottom
turn heat to medium high
and pan fry for 1 min
flip over and add a bit of oil and repeat
then it's done and ready to be sliced up