Creamy Soy Milk Stew Without Any Simmering

Creamy Soy Milk Stew Without Any Simmering

With this recipe, you can make a cream stew in your frying pan without the use of store-bought roux.

Ingredients: 3 servings

Autumn Salmon
250 g
Spinach (salt-boiled)
1/2 bundle
Shimeji mushrooms
1/2 packet
200 ml
Processed soy milk
300 ml
Chicken soup stock granules
1 tablespoon
1 tablespoon
Salt and pepper
to taste
Plain flour
as needed
Vegetable oil (or butter)
approx. 1 tablespoon


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.

Story Behind this Recipe

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.