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!
Equipment
Ingredients
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.
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.
Video
Nutrition
Serving: 1servingCalories: 213kcalCarbohydrates: 33gProtein: 8gFat: 6g
This nutritional information is estimated and provided for general reference only.