I won a contest to become a tester for a brand of mentsuyu, so I tried making this. There's soy milk miso soup, so I thought that soy milk soba dipping sauce should work too - and it was delicious! I thought I'd try milk first, but that has a character that doesn't really go well with this. I think that soy milk just goes better with Japanese ingredients. I don't have special bamboo plates for cold soba, so I just used a sushi rolling mat under the soba noodles and used tea cups as dipping cups... I apologize for the makeshift arrangement.Make with soy milk and not milk! Recipe by ochikeron

I am too busy taking care of my newborn, so most of my lunch tends to be somen noodles, which is easy to prepare.I got tired of the usual mentsuyu sauce, so I prepared this with soy milk and ingredients in my pantry.If you eat with only the basic sauce, it's better to add more miso and soy sauce.The recipe calls for a little less than one serving. Double the recipe if you want lots of sauce or serving to more people. Recipe by Ayapuchi

Grated ginger in the sauce will make people who don't like soy milk forget that there's soy milk in it. This is a great way to enjoy meat with a rich mushroom sauce.You can use meat intended for making sliced ginger pork, or any cut of pork.I added sugar to make this sauce richer, but it still tastes good without any sugar.If you don't like soy milk, add a generous amount of ginger, or use double cream instead!I also recommend using a generous amount of ginger for those who are on a diet. Recipe by Masatakamama

I created an easy recipe that will warm you up during the cold winter months.The cooking time for Steps 4-6 are an approximate. Adjust to your preference. Recipe by caramel-cookie

I wanted to make something with sake lees.It's easier to mix if you use a rubber spatula.Please prepare this over very low heat. Recipe by *en*

I wanted to make a healthy white sauce!!Mix the soy milk into the flour carefully in Step 1. Add it in small batches. Recipe by hanaeti

When I was cooking one day, I thought it would be quite tasty to add all the flavors together into a pasta. I took a chance but it turned out so good. Recipe by ochikeron

This gratin with Japanese sauce is a family favorite. Miso and cheese are both fermented foods, and they go really well together. I like adding soy milk to this sauce, instead of milk. I thought about the nutrients that are beneficial for the body during winter, like iron, for instance, which strengthens the immune system. And that's how I came up with this recipe.Cook the oysters thoroughly in Step 4 to prevent them from being undercooked.I removed the skin from the salmon for children, but you can cook it with the skin still on.The sauce made with rice flour doesn't form lumps, so you can make this sauce without fail. Recipe by Usagi no Cima

This is a macrobiotic version of bechamel sauce that doesn't use dairy products.If it doesn't have enough salt, season together with pepper after it's ready. Recipe by Mille=miru

If you make white sauce by yourself, you avoid taking in additives, skim milk power, genetically modified fats, trans-fats, as well as avoiding BSE or radiation sickness.You are what you eat.It's fastest if you use a whisk in Step 3. Switch to a wooden spatula afterwards (Step 4 onwards)The sauce will thicken a little more once cooled, so it's best to stop cooking before it thickens. Recipe by pogue

I wanted to have salmon in cream sauce, but I was concerned about the calories. So I used soy milk to make to it healthier.Steam-cook the vegetables so that the moisture comes out before adding the soy milk.Don't let the soy milk boil.This is delicious made with chicken thighs or wings. Recipe by Goma choco

I love ravioli, so I tried making a version of mushroom ravioli that I ate in Hawaii.If you use only bread flour for the ravioli dough, it will be too firm to knead, so I softened it with an equivalent amount of cake flour! Slowly increase the temperature of the soy milk sauce and don't let it boil for too long! Remove from heat as soon as it thickens. Recipe by Eiyoushi Kanaemon