Chicken and Sweet Potato Soy Milk Stew

Chicken and Sweet Potato Soy Milk Stew

The flavors of autumn combine in this sweet potato stew.
The key is the healthy soy milk and the subtle taste of miso.

Ingredients: 4 servings

Chicken thigh
1 thigh
Sweet potato
Shimeji mushrooms
1 packet
400 ml
Soy milk (unprocessed)
300 ml
Cake flour
2 tablespoons
1 tablespoon
Soup stock cube
Salt and pepper
to taste


1. Remove all the fat from the chicken and cut into bite-sized pieces. Cut the onion into wedges and shred the shimeji mushrooms.
2. Randomly peel the sweet potatoes (leave some skin on), chop it up roughly, and soak in water. Divide the broccoli into florets and boil.
3. Heat a bit of vegetable oil in a pot and cook the chicken. When all the sides have cooked, remove from the pot.
4. Put some more vegetable oil in the same pot and stir-fry the onion. Once wilted, add the shimeji mushrooms and sweet potato and continue to stir-fry.
5. When the ingredients are well-covered in oil, return the chicken and mix together. Lightly dust with flour and mix evenly while stir-frying.
6. Add the water and soup stock cube, cover directly on top with parchment paper, and simmer for 8-10 minutes.
7. Remove the parchment paper, dissolve the miso in some of the soup, and add to the pot. Add the broccoli and soy milk and heat until just before boiling. Season with salt and pepper to finish.

Story Behind this Recipe

I wanted to prepare a stew filled with the flavors of autumn. It's a variation on my "Vegetables and Miso Soy Milk Soup" (Recipe ID: 490218).