Learn how to make this flavorful Japanese Cream Stew. It's the perfect winter soup that your whole family will love!
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!
- This recipe is for you if:
- You love Japanese cream stew.
- You are looking for a vegan version of Japanese cream stew.
- You are seeking for a hearty winter dish.
I'll be sure to walk you through the ingredients and the instructions. If you want to skip to the "Japanese Cream Stew" recipe, go ahead and skip to the recipe card from the link below.
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Why This Recipe Works
- 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 a convenient shortcut like instant roux or instant cream stew mix
- A vegan and vegetarian-friendly recipe using vegetable stock instead of the usual chicken stock.
- It's a gluten-free recipe, using rice flour instead of regular wheat flour.
📋 Ingredients
Here are the ingredients (amounts are in the recipe card below).
- 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.
- Cooking Oil: Olive oil is used in this recipe, but you have the flexibility to use any type of cooking oil or butter.
- Vegetable bouillon powder: For a savory base, vegetable bouillon powder (vegan) is recommended. If you don't have it, you can substitute it with vegetable broth.
- Soy milk: Unsweetened plain soy milk is the milk of choice for this recipe. However, you can substitute it with other plant-based milk options like almond milk, coconut milk, or rice milk based on your taste and dietary preferences.
- Salt and black pepper (or white pepper): to adjust the taste.
Where to Buy Japanese Ingredients
If you live in the US, you can find Japanese ingredients in the list below.
- Japanese market: Mitsuwa Marketplace, Marukai
- Asian market
- Whole Foods Market
- Health food stores
- Online stores: Instacart, Walmart, Amazon
🔪Instructions
Let's go over how to make this Japanese cream stew.
1. Slice the onion and cut the carrot, potato, and atsuage into small pieces.
2. Heat the oil in a medium pot over medium heat. Add the sliced onion and cook until slightly browned.
3. Add the potato, carrot, and atsuage and cook for a few minutes.
4. Turn off the heat, add the rice flour, and stir until the flour is fully incorporated.
5. Add the bouillon powder, pour water into the pot, and turn on the heat. Stir continuously to avoid lumps over medium heat.
6. Lower the heat, cover with a lid, and simmer for 10 to 13 minutes or until tender.
7. Add green peas and soy milk and let it simmer for a few minutes.
8. Season the stew with salt and pepper to taste.
Serve
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 store it in the refrigerator. The stew can be stored for up to 2 to 3 days.
Helpful Tips
- Adjust the stew's thickness to your liking by simply 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 to the stew. It enriches the flavor and adds a delightful depth of umami.
What to Serve With
To complete your meal, please feel free to include a refreshing 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!
Thanks For Stopping By!
Thank you for taking the time to read my blog♡. If you've tried this recipe (or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
More Japanese Soup Recipes You Might Like
- Japanese Sweet Potato Miso Soup
- Creamy Shiitake Mushroom Soup
- Veggie Loaded Kabocha Squash Soup
- Daikon Miso Soup
- 8-Minutes Tofu Miso Soup
📖 Recipe
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 tablespoon Oil
- 3 tablespoon Rice Flour
- 1 teaspoon 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.
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