Dou Dou (豆豆)
When the summer heat kills your appetite, this iced soy milk udon bowl (冰豆乳烏龍麵) is the answer — cold, creamy, and impossibly refreshing. — 天氣熱到沒胃口時，這碗冰涼的豆乳烏龍麵就是最棒的夏日消暑聖品。
📹 Watch the Recipe
By 野菜鹿鹿 Veggie Deer
🥘 Why This Recipe Works
This isn’t your average cold noodle. The broth is beaten together from soy milk, silky tofu, and a spoonful of peanut butter, whipping into a rich, nutty, cloudy base with a silkier texture than any sesame dipping sauce. Chilled over ice, it turns every strand of udon into a cool, creamy bite.
The real star is the topping: frozen tofu seared until golden and crisp, then simmered with soy sauce and mirin into a savory plant-based minced-tofu (素肉燥) that crumbles over the noodles. Paired with shredded cucumber for crunch and a drizzle of chili oil for heat, each bowl balances cold and warm, creamy and crisp.
10 ingredients, one pot, about 15 minutes. A light, plant-protein packed summer meal you can make before the craving passes.
🛒 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Udon noodles 烏龍麵 | 1 portion | 2 servings total |
| Soy milk 豆漿 | 2 cups | Unsweetened, well chilled |
| Silky tofu 嫩豆腐 | 1/2 block | Blends into the broth |
| Frozen tofu 凍豆腐 | 1 block | Thawed, pressed, for the 素肉燥 |
| Cucumber 小黃瓜 | 1 | Julienned |
| Peanut butter 花生醬 | 1 tbsp | Smooth, natural |
| Soy sauce 醬油 | 2 tbsp | For the braised topping |
| Mirin 味醂 | 1 tbsp | Adds sweetness |
| Salt 鹽巴 | to taste | Seasoning |
| Chili oil 辣椒油 | to taste | Drizzle, optional |
👨🍳 Instructions
Step 1 — Make the broth
- In a blender, combine soy milk, silky tofu, peanut butter, and a pinch of salt.
- Blend until completely smooth and creamy.
- Chill the broth in the fridge or over ice until cold.
Step 2 — Prepare the topping
- Thaw and press frozen tofu to remove excess water, then crumble or chop finely.
- Heat a pan with a little oil and fry the tofu until golden and slightly crisp.
- Add soy sauce, mirin, and a splash of water; simmer until the liquid reduces into a savory, saucelike coating.
Step 3 — Cook the noodles
- Cook udon according to package directions until just tender.
- Drain and rinse under cold water to stop cooking and remove excess starch.
- Chill the noodles in ice water, then drain well.
Step 4 — Assemble the bowl
- Place chilled udon in a bowl and pour the cold soy milk broth over it.
- Top with julienned cucumber and the braised frozen tofu.
- Drizzle with chili oil and serve immediately.
💡 Tips & Substitutions
| Problem / Question | Fix / Answer |
|---|---|
| No frozen tofu on hand? | Use crumbled extra-firm tofu pan-fried until golden, or shiitake mushrooms for the savory topping. |
| Thick broth? | Thin with extra chilled soy milk, or blend in an ice cube. |
| Allergic to peanuts? | Swap peanut butter for tahini (sesame paste) for an equally creamy, nutty broth. |
| No udon available? | Soba or any wheat noodle works — just rinse and chill the same way. |
📊 Nutrition
Per serving (approx.): ~420 cal, 18g protein, 55g carbs, 12g fat. High in plant protein from soy and protein-rich tofu.
Ingredients
Method
- In a blender, combine soy milk, silky tofu, peanut butter, and a pinch of salt. Blend until completely smooth and creamy.
- Chill the broth in the fridge or over ice until cold.
- Thaw and press frozen tofu to remove excess water, then crumble or chop finely.
- Heat a pan with a little oil and fry the tofu until golden and slightly crisp. Add soy sauce, mirin, and a splash of water; simmer until reduced into a savory coating.
- Cook udon according to package directions until just tender.
- Drain and rinse under cold water to stop cooking. Chill the noodles in ice water, then drain well.
- Place chilled udon in a bowl and pour the cold soy milk broth over it.
- Top with julienned cucumber and the braised frozen tofu. Drizzle with chili oil and serve immediately.
Notes
🌱 Why This Dish
Cold noodles are a beloved summer tradition across East Asia — Taiwan’s 涼麵 and Japan’s chilled soba and udon (冷やしうどん) both celebrate the ritual of a refreshing meal when the heat saps your appetite. This bowl is a Taiwanese vegan twist, swapping the usual sesame-ginger dressing for a silky, dairy-free soy milk base that echoes Japan’s rich soy flavors.
The name 冰豆乳烏龍麵 (bīng dòu rǔ wūlóng miàn) simply means “iced soy milk udon noodles” — 豆乳 (soy milk), 烏龍麵 (udon), and 冰 (iced). Drawing on soy, one of the cornerstones of Chinese and Buddhist plant-based cooking, it turns a humble everyday staple into a cooling treat. In Taiwan you’ll find variations of chilled soy noodle soup in vegetarian restaurants all summer long.
