Soak 1 cup dried soybeans in 4 cups water for 8-12 hours at room temperature. Drain and rinse the soaked beans until water runs clear to remove excess starch.
1 cup dried soybeans
Blend the soaked soybeans with 6 cups fresh water on high speed for 2-3 minutes until completely smooth and uniform, scraping down the sides halfway through.
1 cup dried soybeans, 6 cups water
Strain the blended mixture through a fine-mesh strainer or nut milk bag into a large pot, pressing the pulp to extract all liquid. Then strain a second time through cheesecloth or a clean dish towel for a silky texture.
1 cup dried soybeans, 6 cups water
Bring the strained soy milk to a gentle simmer over medium-low heat with sliced ginger, stirring occasionally to prevent sticking. Let it bubble softly for 20 minutes until thickened and raw bean smell dissipates.
3 to 4 slices fresh ginger
Remove from heat and stir in salt, white pepper, and chopped scallions. Taste and adjust seasonings, then ladle into bowls and serve immediately with warm youtiao on the side for dipping.
1 tsp salt, 0.5 tsp white pepper, 2 scallions, 4-6 pieces youtiao
