Japanese Cream Stew Recipe (Vegan)
Learn how to make this flavorful Japanese Cream Stew. It’s the perfect winter soup that your whole family will love!
Looking for a cozy Japanese soup? Try my Zosui, Soba Noodle Soup, or Oden!
As temperatures drop, a comforting bowl of this Japanese Cream Stew is the perfect way to warm up. While it often features chicken breast and whole milk, our twist on this dish replaces the meat with tofu and soy milk for a plant-based version. Give it a try this cozy and nourishing white stew today!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Vegan Cream Stew:
How To Make Japanese Cream Stew: STEP BY STEP
Here are some quick visual instructions! For all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Prepare the stew ingredients.
Step 2
Cook the vegetables and atsuage and add the rice flour.
Step 3
Add the bouillon powder and water and simmer until tender.
Step 4
Add green peas and soy milk and let it simmer for a few minutes.
Serve to a soup bowl and enjoy your best Japanese cream stew! It’s so warm and satisfy your appetite!
Storage
Transfer the stew to an airtight container or a glass jar and keep it in the refrigerator. It will stay fresh for up to 2 to 3 days.
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Japanese Cream Stew Recipe (Vegan)
Print Pin SaveEquipment
- 1 Medium pot , 18cm (7 inches)
Ingredients
- 1 Onion
- 2 Potatoes
- 1 Carrot
- 100 g Atsuage
- ½ cup Green peas,
- 1 tbsp Oil
- 3 Tbsp Rice Flour
- 1 tsp Vegetable Bouillon Powder, 5g
- 1½ cup Water, 360ml
- 1¼ cup Soy Milk, 300ml
- Salt and pepper to taste
Instructions
- Cut ingredients: Slice the onion and cut the carrot, potato, and atsuage into bite-sized pieces.
- Cook onion: Heat the olive oil in a pot over medium heat. Add the sliced onion and cook until slightly browned.
- Cook other ingredients: Add the potato, carrot, and atsuage and cook for a few minutes.
- Add rice flour: Turn off the heat, add the rice flour, and stir until the flour is fully incorporated.
- Add bouillon and water: Add the bouillon powder, pour water into the pot, and turn on the heat. Stir continuously to avoid lumps over medium heat.
- Simmer: Lower the heat, cover with a lid, and simmer for 10 to 13 minutes or until tender.
- Add green peas and soy milk: Add green peas and soy milk, and let it simmer for a few minutes.
- Adjust the taste: Season the stew with salt and pepper to taste.
Video
Notes
- Storage: Transfer the stew to an airtight container or a glass jar and store it in the refrigerator. The stew can be stored for up to 2 to 3 days.
- Adjust the stew’s thickness to your liking by adding more water or soy milk until you achieve your desired texture.
- Opt for smaller vegetable cuts or the convenience of pre-cut frozen veggies to save time in the kitchen. It’s a great way to shortcut your cooking.
- For those who love Japanese miso paste, you will enjoy including it in the stew. It enriches the flavor and adds a delightful depth of umami.
