I quickly made this dish since I didn't have any soup for my meal. I made it into a recipe because the combination of sesame oil and black pepper was just amazing.The soy milk will start to form a skin once it reaches 80℃ so be careful not to heat it up too much.I think the amount of chicken bouillon and soy milk can be adjusted according to your taste, but I found it good to make the chicken stock soup a tad salty. Recipe by msft5632

I wanted to make a delicious tofu pudding without heavy cream. This recipe was developed through trial and error.Soft and jiggly, this delicious pudding will melt in your mouth.Since the recipe uses artificial sweetener, there is no sugar (meaning maybe you could eat this every day)!The number of calories will differ depending on the type of tofu and soy milk you use.Choose a tofu that doesn't have a strong tofu flavour to it. You could even use a mild processed tofu. Make sure to let the gelatin fully bloom just before heating. If too much time passes, the gelatin mixture will set before it can be stirred in. If you heat it over 90℃, it will not set, so be careful. You could use either additive-free or processed soy milk, according to your preference. Recipe by vegeful

I love carbonara!But I hate how calories.So I decided to make a low calorie version.For Step 5, don't let the mixture clump together!If you are adding mushrooms, start cooking them from Step 3 with the bacon. Recipe by Yui47

I tried out a recipe featured on a Japanese television program called "MOCO'S Kitchen" in my special quick-heating hot pot!I slightly adjusted the original recipe to suit my hot pot.This recipe is low carb.Here are some adjustments I made to the recipe shared on "MOCO'S Kitchen":1) They chopped the carrots, but I julienned them.2) They didn't include maitake or mizuna, but they go very well in this dish!3) I recommend using any vegetables in season. Recipe by Decrea san

I made this for myself when I wasn't feeling so good.I don't really want to cook anything elaborate just for just myself...That's how I came up with this recipe: using my stocked up tofu and soy milk to make an easy and healthy risotto.You can use ham or wiener sausages instead of bacon, add mushrooms, or even boiled asparagus instead of broccoli. Try mixing in all sorts of vegetables. It'd probably help sort out your fridge. For 1 serving. Recipe by Mi-chin

I got tired of eating regular udon and made this using ingredients I had in the refrigerator.Any leftover vegetables you have in the fridge will be good.I used cabbage, shimeji mushrooms and bean sprouts. Recipe by Kanachin

When I get a little hungry while I am on a diet, I make this snack to fulfill the urge to eat something Just a small amount of this snack will fill your stomach and make you satisfied.I think it has enough sweetness from just the sweetened cocoa powder and the soy milk, so I do not add any sugar but if you do add it, it will really fill you up. Recipe by -shino-

My soy milk was about to expire and I had a lot of onions to use up so I decided to try using the soy milk in my regular gratin recipe.Once you have added flour to the mixture it becomes easy to burn, so keep on stirring constantly from Step 4 onwards. Recipe by Bangohan

I used a drink that I had in a yuba shop in Kyoto as a reference to create this recipe.You can increase the amount of soy milk or apple juice according to your taste. I think it will taste even more delicious that way. I recommend using a little more soy milk. Recipe by Jikana

I wanted to create a egg tofu dish that had a firmness between chawan-mushi and tofu.Instead of dashi stock, I used soy milk to create a subtle flavour and make the egg tofu more nutritious.Cover the bowl with cling film before you place it in a steamer. This will ensure smooth egg tofu without small bubbles inside. Set the top surface of the egg tofu by steaming over a high heat, then reduce to low heat to slowly steam the inside. Adjust the amount of the dashi stock granules to taste. Pour over as much Japanese-style ginger an sauce as you like. This sauce might be too sweet for you, so adjust the seasoning to taste. Use a big bowl to make the egg tofu in one go, then spoon it into individual serving dishes. Recipe by yoppy123456789

I obtained tofu for the first time in a while (I live in Africa) so I made a healthy Japanese sweets. The tofu and roasted soy powder provide double the isoflavone effect! They won't get hard, even in the fridge, so make a lot and you can enjoy them for 2 to 3 days. And for my 1-year old and 3-month old daughters, these are highly nutritious.I think silken tofu would be better for this recipe, but I can only get firm tofu here (which has more nutrition, anyways) so I use that. When you are boiling the dumplings, make sure to boil for another minute after they rise to the surface! Recipe by Smuchi

I've become interested in macrobiotics, but I'm not interested in following it rigidly. I just follow the principles my own way.Sesame seeds not only have vitamin E, which helps prevent aging, they also contain a super antioxidant called sesamin. Soy milk and tofu contain isoflavones, calcium and vegetable proteins. Gelatin contains collagen. So this is a perfect "beauty pudding." For 4 servings. Recipe by Asamato