Japanese Cream Stew Recipe (Vegan)

5 from 5 votes
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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!

Japanese cream stew served in a soup bowl.

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 

  • It’s a wholesome and nutritious stew that can be customized with various veggies.
  • This white cream stew is a popular Japanese dish cherished for its ability to provide warmth on a cold night.
  • You can easily make a tasty thick white sauce with simple ingredients. No need for a convenient shortcut like instant roux or instant cream stew mix.
  • It’s a gluten-free recipe, using rice flour instead of regular wheat flour.

Recipe Ingredients

You’ll need the following ingredients to make this Vegan Cream Stew:

Ingredients for Japanese cream stew.
  • Atsuage: Atsuage is deep-fried tofu known for its firm exterior, making it perfect for simmering dishes like this stew. You can easily replace it with firm tofu.
  • Vegetables: The key vegetables for this stew include potatoes, onions, carrots, and green peas (I use frozen ones). However, you can also consider adding other vegetables such as broccoli, green beans, bell peppers, shiitake mushrooms, shimeji mushrooms, or button mushrooms for variety.
  • Rice Flour (or All-Purpose Flour): Flour is essential for creating the creamy white sauce. Rice flour is used in this gluten-free stew recipe, but if you don’t have it or prefer a non-gluten-free option, you can substitute it with all-purpose flour for the same creamy result.

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.

How to make Japanese cream stew.

Step 1

Prepare the stew ingredients.

How to make Japanese cream stew.

Step 2

Cook the vegetables and atsuage and add the rice flour.

How to make Japanese cream stew.

Step 3

Add the bouillon powder and water and simmer until tender.

How to make Japanese cream stew.

Step 4

Add green peas and soy milk and let it simmer for a few minutes.

Japanese cream stew served in a soup bowl.

Serve to a soup bowl and enjoy your best Japanese cream stew! It’s so warm and satisfy your appetite!

Recipe Tips

  • You can adjust the stew’s thickness 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.

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.

What To Serve With

To complete your meal, please feel free to include a refreshing wakame salad and a side of crusty bread. These additions beautifully complement the creamy richness of the stew. If you want to enjoy it the Japanese way, serve it over steamed white rice. It’s like a bowl of Japanese curry rice, a comforting meal!

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Japanese cream stew in a pot.

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Japanese cream stew served in a soup bowl.

Japanese Cream Stew Recipe (Vegan)

5 from 5 votes
Print Pin Save
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4 servings
Author: Juri Austin
Learn how to make this flavorful Japanese Cream Stew. It's the perfect winter soup that your whole family will love!

Equipment

  • 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
  • cup Water, 360ml
  • 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.

Nutrition

Serving: 1serving | Calories: 213kcal | Carbohydrates: 33g | Protein: 8g | Fat: 6g
Course: Soup
Cuisine: Japanese
Keyword: Japanese cream stew
Did You Make this recipe?Please Leave a star rating!

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