Chinese
👍 Beginner Friendly
15 mineasy
ChineseBreakfast
Recipe Story
origins & traditionsThis traditional northern preparation combines warm, subtly sweetened soy milk infused with star anise and rock sugar, served alongside thin, layered flatbreads cooked until golden and slightly crisp. The soup base develops complex flavors through careful simmering, while the youbing fritters provide textural contrast with their flaky layers and subtle salt. Regional variations include adding preserved vegetables or fermented bean curd to the soup for additional depth. This combination represents the balance of soft and crispy textures central to morning eating traditions across many provinces. The preparation method ensures the soy milk maintains its silky consistency while the flatbreads achieve their characteristic layers through proper rolling and folding techniques passed down through generations.
Instructions
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Soak dried soybeans in cold water for 8 hours or overnight until doubled in size. Drain thoroughly.
Add soaked soybeans to blender with 4 cups fresh water. Blend on high speed for 2-3 minutes until smooth and frothy.
Strain soy milk through fine mesh strainer or cheesecloth into large saucepan, pressing solids to extract maximum liquid. Discard pulp.
Add star anise pods and bring soy milk to gentle simmer over medium heat, stirring frequently to prevent scorching.
Reduce heat to low and add rock sugar, stirring until dissolved. Simmer for 15 minutes, skimming foam from surface.
Meanwhile, prepare youbing dough: Combine flour with warm water in mixing bowl, stirring until shaggy dough forms.
Knead dough on lightly floured surface for 8-10 minutes until smooth and elastic. Cover with damp cloth and rest for 15 minutes.
Divide dough into 4 equal portions. Roll each portion into thin rectangle approximately 8x12 inches.
Brush rolled dough lightly with sesame oil and sprinkle with pinch of salt. Fold dough accordion-style, then coil into spiral.
Flatten coiled dough gently with palm, then roll out again to 6-inch circle.
Heat skillet over medium heat and add thin layer of vegetable oil. Cook each flatbread for 2-3 minutes per side until golden brown with slight char marks.
Remove star anise from soy milk. Ladle hot soup into bowls.
Tear youbing into pieces for dipping or serve whole alongside soup bowls.
Garnish with toasted sesame seeds if desired and serve immediately while hot.
Aromatic Soy Milk Soup with Youbing Fritters
4.7 (21)
A comforting hot soy milk soup paired with crispy pan-cooked flatbreads, featuring sweet and umami elements that create an authentic regional morning meal experience perfect for cool mornings.
medium
1h
4 servings
Ingredients
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Youbing Flatbreads
- 2 1/2 cups Flour, sifted
- 2 tablespoons Sesame Oil, for brushing
- 1 teaspoons Salt, fine
- 3 tablespoons Vegetable Oil, for cooking
Soy Milk Soup
- 3 tablespoons Honey, dissolved
- 2 teaspoons Ginger, thinly sliced (optional)
- 1/2 teaspoons Cinnamon, ground (optional)
- 1/2 teaspoons Vanilla Extract, pure extract (optional)
Chef Tips
expert advice•The key to silky soy milk is thorough straining - press the pulp firmly to extract all liquid.
•For richer flavor, toast soybeans lightly in dry pan before soaking.
•Rock sugar provides more delicate sweetness than granulated sugar and dissolves smoothly.
•When making youbing, the dough should be elastic but not sticky; add flour sparingly if needed.
•Rolling and folding creates the characteristic layers - dont rush this step.
•Cook flatbreads over moderate heat to ensure they cook through without burning.
•Some regions add a few drops of vanilla or almond extract to the soy milk.
•The soup can be made savory by omitting sugar and adding white pepper, preserved mustard greens, and youtiao pieces.
•Leftover soy milk keeps refrigerated for 2 days but may separate; whisk before reheating.
•These flatbreads are best fresh but can be reheated in a dry skillet to restore crispness.
Variations & Substitutions
make it your own•For variation, stir in a spoonful of black sesame paste just before serving.
Storage & Reheating
keeping it freshStorage
Store cooled soy milk soup in airtight container in refrigerator for up to 2 days. Separation is natural; whisk before using. Youbing flatbreads keep at room temperature wrapped in clean cloth for 1 day, or refrigerate for up to 3 days in sealed plastic bag. Freeze cooked flatbreads separated by parchment paper for up to 1 month.
Reheating
Reheat soy milk soup gently in saucepan over low heat, stirring frequently to prevent scorching. Do not boil. For flatbreads, reheat in dry skillet over medium heat for 1-2 minutes per side until warmed through and slightly crisp. Alternatively, toast in 350°F oven for 5-7 minutes. Frozen flatbreads can go directly from freezer to skillet.
