Corn Soup Made with Soy Milk

Since I was chosen to try out Ajinomoto's new consommé products I decided to make a slightly sweet soup with soy milk.The ground toasted sesame seeds make this recipe stand out. If they're used in conjunction with the soy milk, they produce a nice, full flavor.Since this soup is prepared the night before, the root vegetables will become soft and tender and the consommé will give the soup a rich taste.Spinach tends to change color once cooked so this should be prepared in the morning. Recipe by Jikana

I've made a lot of dishes using soy milk lately, and I came up with this recipe for soy milk soup.Cheese is the secret ingredient in this recipe--it adds great flavor.Just about any vegetables can go in this soy milk soup! You can try using other vegetables you have on hand. Recipe by hitokochan

I wanted to use chicken breast, which is high in protein and low in calories, with highly nutritious soy milk. When I made this soup with spice, it made me sweat since it improved my metabolism. This recipe, however, uses curry roux to make the flavor milder and the process simpler.As long as you use onion, ginger, and garlic as the base ingredient, you can use any vegetable to make the curry. Also feel free to use your choice of meat.The amount of roux depends on how much the soup reduces when simmered; adjust to your preference. If it tastes too plain, add more roux. If it's too strong, add more soy milk or water. Recipe by Yamase Rieko

I wanted to make corn soup richer so I added kabocha squash.Adjust the thickness with milk.Do not bring to the boil. Recipe by Cookie shiasu

I had some leftover soy milk so I made this. Adding miso also helped get rid of the distinct aroma of soy beans.Mind you don't over-boil it once you have added the soy milk. It can boil over suddenly, so watch out. Recipe by Chobikoro

I used soy milk to give it a healthy finish. The soy milk aroma will become mellow if you add soy sauce.It will spoil the flavour if you let the soup boil. If you don't like soy milk, use two cups of milk instead. This has a mild flavour and is easy to drink. Only add a little soy sauce!! Recipe by Hanamaruranchi

I wanted to soup that didn't have any meat or milk.If you bring it to a boil after the soy milk is added, it will separate, so heat just enough to warm it. Each soup stock granule packet makes 300 ml of soup. Recipe by keiO3

I wanted to make some soup simply with soy milk, miso, and curry powder, without using powdered soup stock or bullion cubes.You could use any kind of mushroom. Try mixing different kinds.Adjust the amount depending on your brand of miso and curry powder.I recommend adding cinnamon for a slightly sweeter result. For 1 serving. Recipe by MI-RIN

I made a soup from the taro root potatoes that I got from my parents.Feel free to use your own choice of vegetables and chop them however you like.Adjust the flavors to taste.Soy milk separates easily, so after adding it, be sure not to boil the soup. For 2 to 3 servings. Recipe by Yagirinonegichan

I began using soy milk after developing a milk allergy. It's great even with soy milk.Increase the amount of soy milk to taste. If you add more water, it will become weak. You could also use regular milk. Recipe by makisora

My beloved daughter loves this soy milk soup. It's nice with nanohana too!- Recipe by Ha-tannookkasan

Since my infant can now have soy milk.Use your choice of vegetables. I used carrots, onions, broccoli, and cabbage. Recipe by Yuri mama

I wanted to make something simple and warming with turnip, and thought soup might be best.Kids also enjoy this, but they may prefer dairy milk to soy milk. To fully enjoy the taste of the turnip, you might not want to use any garnish, but it's nice with dried herbs such as parsley or carrot leaves.You could also sprinkle in some Parmesan cheese before serving. Recipe by Jikana

I wanted to use up some Chinese cabbage, so I made this soup using the ingredients that were in the fridge.I tried to bring out the sweetness of the Chinese cabbage by using the minimum amount of water and by steam-simmering the ingredients.Since I don't really like drinking soy milk as it is, I try to use it in soups.You can mix in any vegetables of your choice.You can also add any leftover vegetables.Adding grated cheese is optional.You can also add katakuriko dissolved in water to thicken the soup.This soup should be okay even for those who aren't fans of soy milk, but you can make it all the same using milk. Recipe by rose12

I serve miso soup to my family every morning. I've been trying out different variations.You can add a teaspoon of sugar if using unprocessed soy milk. Do not overcook the cabbage, or else it'll become too soft. Firm tofu is best than silken as it'll hold shape when cooking. Watch the heat and don't boil the soy milk, otherwise it will separate and does not look appetizing. Just warm it. Recipe by Yushuna

Carrots and soy milk make a great pottage, so I tried making it with kabocha.■ Carrot and soy milk soup (pottage)○ Leave the skin on or remove it as you like.○ You can use 1/2 of an onion, but if you use a whole onion, it will be thicker and sweeter.○ If you don't have enough kabocha, you can make up the difference with carrots.○ It's also good without onions, but it's more delicious with them! Recipe by miharun327

Both my husband and I come home late from work, so we often rely on easy but nutritious soups.If you prepare a lot of salted pork and have it on hand, you can use it for many dishes.Make sure the soy milk is added right before you serve the soup or else it'll start to harden and lose its smooth texture. Recipe by Staff Takako

We have soup and soy milk at my house everyday, so I wound up mixing the two together.1) Be careful not to boil the soy milk.2) I used processed soy milk for this recipe. It turns out a little bit sweet. If you don't like sweetness, please use unprocessed soy milk. For 2 servings. Recipe by Kazapi-

Hi! Now August...Is your place hot, too?Tokyo is very very very hot.My opinion is...It's crazy to do the Olympics in this hot(It will come next year).Leaving that aside!When it is hot cold food is delicious.How about cooling your body by eating cold noodles?

I just came up with recipe.It's best to blend in a blender. It'll make the soup smooth. Recipe by Silvy1978

This is a recipe that was inspired by a dish that my Japanese friend served to me for lunch. It is great with ramen noodles. I didn't have them so I boiled some rolled oats and put them in. If you don't have chicken stock, you can use just soy milk and add chicken stock granules or cubes.

I wanted to make some creamy simmered koya dofu.Because it's simmered in just soy milk, you have to be careful not to let it boil over.Try adding various ingredients and seasonings to make your own version. For 2~3 servings. Recipe by Ys mama

I thought of writing up this recipe when I had a similar soup at an Italian restaurant.It's easy, delicious, and looks fancy, so this is a great dish to serve when you have your friends over!When you are using consomme cubes, 2 cubes will be enough. Freshly ground pepper tastes much better. Since my family loves spicy food, I turn the pepper mill about 20 times to add plenty of pepper. Recipe by asase

I received a nice-looking kabocha.You could microwave the kabocha and onion.Adjust the amount of soy milk and seasonings to taste depending on the sweetness and variety of kabocha. For those who prefer a light tasting soup, use plenty of soy milk. Recipe by Toshihaya

I was craving the xian dou jiang that I had in Taiwan, so I searched for the recipe on the internet. The recipe uses a lot more ingredients, but I adjusted their amount and the seasonings to a simpler recipe that also suits the Japanese palate.Traditionally, xian dou jiang is served with fried bread to soak up the soup, but I used aburaage (thinly sliced fried tofu) instead.Be sure not to boil the soup Adjust the taste with the vinegar and boil to your desired consistency.It's also tasty drizzled with ra-yu (spicy sesame oil) Season lightly so that you can enjoy the subtle flavors of the ingredients. Recipe by Poron526

This is a recipe I thought of to use some turnip greens that I got. I just tried using whatever was lying around my kitchen. The soup turned out sweet and delicious and has become one of my favourite recipes.It's ok just to quickly stir-fry the vegetables. You can try using komatsuna spinach, daikon leaves, or bok choy instead of turnip greens if you like, the recipe will still work! Recipe by cicacomeko

Here is a recipe to use the leftover eggplant skins!1. Roughly mince the eggplant skins, and soak in water.2. Grate 70 g of onion.3. Add 50 g corn.4, Add 1/4 teaspoon of each salt and pepper.5. Add 100 g of bacon.6. Add 4 cheese cubes (60 g).7 Wrap the mixture with 40 sheets of gyoza dumpling wrappers or 20 sheets of small spring roll wrappers.8. Deep-fry them. Recipe by Ha-tannookkasan

I was given carrots.If you boil the soup too much, it will not turn out as sweet! Recipe by Silvy1978

This is what my father would eat late at night. Normally, I don't add anything heavy to this, but sometimes, I will add something to give it a kick.The doubanjiang is fairly salty, so this recipe doesn't call for much mentsuyu.In our home, we usually can't consume all the soy milk before the expiration date, so we use the small drink packs for this. Recipe by Hantabaru

I used to enjoy this soy milk soup as is, but when I added ground sesame seeds, the soup became more fragrant and tasty! I recommend using black sesame seeds.Take care not to over boil the soup after adding the soy milk. Use your preferred type of sesame seeds! Also add yuzu pepper paste.Adjust the flavor by changing the amount of mentsuyu. Recipe by Poppopepe