Savory Soy Milk

This is a weird one, and perhaps an acquired taste, but it's one of my childhood favorites. People who don't like it describe it as curdled soy milk, but if you think about it it's really just a variation on tofu soup.

For a big meal for one, or a side of soup each for two people:

• 2 cups unsweetened soy milk (fresh if you can find it)
• 1-2 tablespoon rice wine vinegar
• 1 tablespoon Taiwanese black vinegar
• 1/4 teaspoon salt, or more to taste
• 1 tablespoon chopped cilantro leaves
• 1 teaspoon chopped green onions
• 1 teaspoon dried shredded pork
• a few drops chili oil

Head soy milk over medium heat until just below boil. Take it off the flame and whisk in one tablespoon of rice wine vinegar. Whisk well as the soy milk starts to curdle, then add salt and/or more vinegar to taste. Pour into a bowl or bowls, then top each bowl with black vinegar, cilantro, green onions, shredded pork, and several drops of chili oil.

To me, this soup has a tangy flavor akin to that of hot and sour soup in flavor, but much easier to make and lighter as well. And now that I think of it, it's a little like Greek avoglemono (lemon and pasta) soup as well. Some people don't like restaurant versions because they can be a mush of flavors swimming in an overly sour pool of soy sauce, but if you make it at home you can control that and make quite a tasty dish.