One of my favourite breakfasts in Taiwan is xian dou jiang - hot, savoury soy milk, lightly curdled with vinegar and flavoured with preserved vegetable and tiny shrimp. It's very easy to make, and goes deliciously with you tiao (Chinese fried doughnut), to dunk in the soybean milk. You tiao come in pairs, and can be heated in a 180°C oven (350°F) for about eight minutes if they're stale.
The savoury soy milk is also good with shao bing (flaky sesame bread) that's been split in half lengthwise and stuffed with scrambled egg and more you tiao, but that requires quite a bit of work.
The quality of the soybean milk is very important - if possible, buy it from a shop that makes their own, rather than mass-produced stuff. Check the label to make sure it doesn't contain sugar.
The dried shrimp should be tiny and delicate - don't use the hard dried shrimp that need to be soaked before it's used. Look for the tiny shrimp in shops selling Chinese, Japanese or Thai products, and if possible, sniff them before buying, to make sure they don't smell of ammonia.
