- Serves: 2
- Cook Time: 20 minutes
- Prep Time: 40 minutes plus overnight soaking
- Effort: medium
For the milk
- 200 g fresh soya beans
- 600 ml water
For the flatbread
- 225 g plain flour
- 150 ml boiling water
- 1/2 tsp sunflower oil
For the omelette
- 1 dried chinese dried mushroom, <P> </P>soaked and chopped
- bunches spring onions, chopped
- 3 eggs, whisked
- 1 tsp soy sauce
- pinches ground white pepper
- 1/2 tsp sesame oil
- 4 tbsp vegetable oil, for frying
1. Place the soy beans in a large bowl and cover with water; leave to soak overnight.
2. Drain the beans and transfer to a blender. Add the water and process until smooth. Pour the liquid through a muslin cloth to filter out any husks and fibre. Transfer the liquid to a saucepan and bring to the boil, taking care it doesn't scorch. Skim any foam from the top of the milk and discard. Cover and keep warm until needed,
3. To make the bread; sieve the flour into a large bowl, and stir in the water and oil. Knead to a firm dough, cover with a damp tea towel and leave on one side for 30 minutes.
4. Turn the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic.
5. Divide the dough into 6 pieces and shape each one into a ball about 3cm in diameter. Roll the balls out into large thin pancakes on a floured surface.
6. Heat a dry frying pan and cook the pancakes, one at a time, until speckled golden on both sides - about 3-4 minutes total cooking time. Leave on one side.
7. Combine all the ingredients for the omelette in a bowl.
8. Heat the oil in a frying pan and pour in the egg mixture. Cook until lightly set - about 5 minutes. Turn once, half-way through cooking.
9. Serve the omelette hot from the pan, accompanied with the savoury bread and warm soy milk.
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