It seems a misnomer to call this delicately flavored dish “soy milk.” Sweet soy milk can be served hot or cold, but savory soy milk only comes hot, and it is topped with all kinds of transporting tastes and textures, including crunchy Chinese mustard green pickles and feathery dried pork. When dried shrimp, soy sauce, sesame oil and other magical ingredients are added to the piping hot soy milk, some type of chemical reaction occurs, and it starts to curd into a grainy soft tofu texture. Instead of a drink, it becomes more of a dish. Add a few drops of the garlic, soy and vinegar sauce that sits on each Huge Tree table, and you are in for a satisfying Taiwanese comfort food experience.