Soy Milk Salmon Stew with Maitake Mushrooms

Name: Soy Milk Salmon Stew with Maitake Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 1 slice salmon; 150 g mixed mushrooms; 300 g mixed vegetables; 1 piece fresh ginger; 0.5 tsp agar powder; 0.5 tsp dashi stock granules; 1 tbsp mirin; 200 ml soy milk

This light Japanese-style soy milk salmon stew is packed with maitake mushrooms, vegetables, and savory dashi flavor. It is warm, satisfying, and easy enough for a simple weeknight dinner. The soy milk keeps the broth silky, while agar gently thickens it as it cools.

Servings1 Portions

Prep Time15 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

salmon
1 slice
mixed mushrooms
150 g
mixed vegetables
300 g
fresh ginger
1 piece
agar powder
0.5 tsp
dashi stock granules
0.5 tsp
mirin
1 tbsp
soy milk
200 ml

Step-by-Step Instructions

Prepare the ingredients: cut the salmon into bite-size pieces, separate or slice the mushrooms, and chop the vegetables into pieces that will cook evenly. Keep firmer vegetables such as daikon and cabbage stems separate from quick-cooking vegetables like bean sprouts and green onions.

Add 200 ml water, the agar powder, dashi stock granules, mirin, and ginger to a small pot. Stir well, then add the salmon and any firm vegetables. Cover and cook over medium-low heat until the vegetables begin to soften and the salmon is nearly cooked through.

Add the mushrooms and the remaining quick-cooking vegetables. Cover again and simmer gently until everything is tender and the mushrooms have released their flavor.

Reduce the heat to low and pour in the soy milk. Warm the stew gently without letting it boil, as boiling can cause the soy milk to separate. Cook just until the broth is hot and creamy.