Douhua, a Chinese breakfast dish, is made by curdling soy milk with vinegar and letting it set to a silky texture. This nut-free recipe offers a low-carb breakfast option.
Heat the soy milk for 10 minutes, until small bubbles appear. Do not let it boil.
Pour the vinegar into a bowl, then quickly pour the hot soy milk over it.
Let the bowl rest undisturbed for 15 minutes so the curds can set.
Warm the brown sugar syrup gently and stir in the grated ginger.
Divide the set douhua among bowls, drizzle with the syrup, and serve.
Do not boil the soy milk, or it may not curdle properly. Allergen: contains soy.
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