In a pot, heat up the soy milk to a simmer. In a serving bowl, add a couple teaspoons vinegar, salt and white pepper to taste, and a large dollop of sesame oil. In a frying pan, briefly saute a couple teaspoons of picked radish with the dried white shrimp and add to your serving bowl. You can adjust the quantities according to your own taste. Pour in the hot soy milk and let it stand for two minutes without stirring until it thickens. Garnish with chopped scallion, fried crueller croutons, and optional chili sauce.

This is a popular breakfast item served by Chinese and Taiwanese street vendors everywhere. My mother and her sisters used to eat it every morning for breakfast while waiting for the bus to school, and for me, it tastes like home. It is the simplest thing you’ll ever make once you have learned to navigate your local Asian market, and is hearty like porridge and packed with umami.