Creamy Soy Milk Stew Without Any Simmering

Name: Creamy Soy Milk Stew Without Any Simmering
Yield: 3 servings
Cuisine: American
Ingredients: 250 grams Autumn Salmon; 1/2 bundle Spinach (salt-boiled); 1/2 Onion; 1/2 packet Shimeji mushrooms; 200 ml Water; 300 ml Processed soy milk; 1 tbsp Chicken soup stock granules; 1 tbsp Katakuriko; 1 Salt and pepper; 1 Plain flour; 1 approx. 1 tablespoon Vegetable oil (or butter)

cookpad.japan @cookpad_jp

I'm breastfeeding at the moment so I wanted to make a healthy and simple stew. When I tried it out, it came out much more like regular stew than I thought it would.

If you use processed soy milk then it won't separate even if it boils.
Try adding in some corn or a sprinkle of black pepper at the end. Recipe by mkmky

I'm breastfeeding at the moment so I wanted to make a healthy and simple stew. When I tried it out, it came out much more like regular stew than I thought it would.

If you use processed soy milk then it won't separate even if it boils.
Try adding in some corn or a sprinkle of black pepper at the end. Recipe by mkmky

cookpad.japan @cookpad_jp

I'm breastfeeding at the moment so I wanted to make a healthy and simple stew. When I tried it out, it came out much more like regular stew than I thought it would.

If you use processed soy milk then it won't separate even if it boils.
Try adding in some corn or a sprinkle of black pepper at the end. Recipe by mkmky

I'm breastfeeding at the moment so I wanted to make a healthy and simple stew. When I tried it out, it came out much more like regular stew than I thought it would.

If you use processed soy milk then it won't separate even if it boils.
Try adding in some corn or a sprinkle of black pepper at the end. Recipe by mkmky

Saved

Ingredients

3 servings

250 gramsAutumn Salmon
1/2bundle Spinach (salt-boiled)
1/2Onion
1/2packet Shimeji mushrooms
200 mlWater
300 mlProcessed soy milk
1 tbspChicken soup stock granules
1 tbspKatakuriko
1Salt and pepper
1Plain flour
1approx. 1 tablespoon Vegetable oil (or butter)

Saved

Steps

1

Cut the salmon into bite-sized pieces and season with salt and pepper. Then coat with flour and cook in a frying pan until golden brown.
2

In the same frying pan, stir-fry the onion and mushrooms and season with salt and pepper.
3

When the ingredients from Step 2 are cooked through, pour in the water, soy milk and chicken soup stock granules and bring to a boil.
4

Add the spinach (boiled in salt-water) and the salmon from Step 1 and give the stew a gentle stir.
5

If the stew hasn't thickened up enough, mix in some katakuriko slurry before serving.