Salty Soy Milk Noodle Soup
1.
Wash the dried soybeans, add water and soak overnight. Dice mustard tuber, prepare balsamic vinegar and soy sauce, and a portion of noodles for children.
2.
Pour the soaked beans into the soymilk machine, add water to the high and low water level, select the function of dry and wet beans, and automatically make soymilk.
3.
Filter out the bean dregs with a fine mesh sieve.
4.
Take a milk pot, pour 360g of soy milk, set the stove to a low heat, and turn off the heat.
5.
Add 2 tablespoons of balsamic vinegar, 1 tablespoon of soy sauce, then add diced mustard and green onion.
6.
Boil the noodles in the soup pot. After the water is boiled, strip the noodles, add cold water to the pot twice, and remove the noodles.
Take a bowl, scoop up salty soy milk, add toppings, and that's it!
Tips:
The children’s noodles in the picture are stocked for Pfeige. I uphold the doctrine of fetching. I also fell in love with this noodles. I can use other noodles instead.
Soy milk should be kept hot as much as possible, otherwise it won't be flocculent.
The salty soy milk comes standard with mustard, seaweed and old fritters. I saved a few more to eat more refreshingly.
I deliberately added more vinegar, so this taste should be sour. If you don’t like sour, then try to make sure there is 1 tablespoon of vinegar to make the noodle soup base.
