There's a famous restaurant in Taipei, "Fu Hang Dou Jiang," which is so popular that there's a large line outside of it even in the morning. Their soy milk breakfast is delicious so I wanted to make it at home. I seasoned it with Japanese dashi so that my husband and kids would like it. I also added tofu to make it more filling.You can also use Weipa instead of shiro-dashi to give it a Chinese flavor...If you are using thick soy milk, it'll tend to burn in the pot or make a film on the surface easily. It's better to add a little bit of water to thin it out. For 2 servings. Recipe by kiwicafe

I used soy milk to give it a healthy finish. The soy milk aroma will become mellow if you add soy sauce.It will spoil the flavour if you let the soup boil. If you don't like soy milk, use two cups of milk instead. This has a mild flavour and is easy to drink. Only add a little soy sauce!! Recipe by Hanamaruranchi

I wanted to use up some Chinese cabbage, so I made this soup using the ingredients that were in the fridge.I tried to bring out the sweetness of the Chinese cabbage by using the minimum amount of water and by steam-simmering the ingredients.Since I don't really like drinking soy milk as it is, I try to use it in soups.You can mix in any vegetables of your choice.You can also add any leftover vegetables.Adding grated cheese is optional.You can also add katakuriko dissolved in water to thicken the soup.This soup should be okay even for those who aren't fans of soy milk, but you can make it all the same using milk. Recipe by rose12

I made this soup because I love soy milk, and I had leftover Chinese cabbage. It's also delicious if you use wiener sausage instead of bacon. If you like, it's tasty with grated ginger added too!Stir-fry the Chinese cabbage and enoki mushrooms well and they will become creamy and mild. After adding the soy milk, adjust the flavor by gradually adding a little salt or soy sauce (or mentsuyu). I strongly recommend sprinkling the green onions and pepper at the end, because the soup will taste even better! Add ginger to taste. Recipe by Yuripi0309

I used to enjoy this soy milk soup as is, but when I added ground sesame seeds, the soup became more fragrant and tasty! I recommend using black sesame seeds.Take care not to over boil the soup after adding the soy milk. Use your preferred type of sesame seeds! Also add yuzu pepper paste.Adjust the flavor by changing the amount of mentsuyu. Recipe by Poppopepe

My senior co-worker served me this soup at his house. It tasted just like the kind you get at restaurants, so I was pretty surprised.I asked for the recipe right away.It's absolutely delicious, and everybody will get addicted, too.Don't boil the soup too much.You can adjust the amount of heavy cream to your liking. Recipe by Yuyucchan

I came up with this recipe for a hot pot dish.No hints. Recipe by Kajihara Ato

I wanted to make some creamy simmered koya dofu.Because it's simmered in just soy milk, you have to be careful not to let it boil over.Try adding various ingredients and seasonings to make your own version. For 2~3 servings. Recipe by Ys mama

I had leftover soy milk that I didn't want to go to waste, so I made a soy milk and sesame soup with ra-yu for a kick.Bring the milk to a gentle and not a rolling, boil. Add whatever ingredients you like to the soup. Recipe by Papapapapandaneko

I wanted to soup that didn't have any meat or milk.If you bring it to a boil after the soy milk is added, it will separate, so heat just enough to warm it. Each soup stock granule packet makes 300 ml of soup. Recipe by keiO3

This is a recipe that was inspired by a dish that my Japanese friend served to me for lunch. It is great with ramen noodles. I didn't have them so I boiled some rolled oats and put them in. If you don't have chicken stock, you can use just soy milk and add chicken stock granules or cubes.

Since I was chosen to try out Ajinomoto's new consommé products I decided to make a slightly sweet soup with soy milk.The ground toasted sesame seeds make this recipe stand out. If they're used in conjunction with the soy milk, they produce a nice, full flavor.Since this soup is prepared the night before, the root vegetables will become soft and tender and the consommé will give the soup a rich taste.Spinach tends to change color once cooked so this should be prepared in the morning. Recipe by Jikana