soy milk soup with oysters & vegetables
- Serves: 4
- Calories: 93 kcal
- Total Time: 20 m
- Prep: 5 m
- Cook: 15 m
- Japanese: Kaki to yasai no tōnyū-sūpu
- 150 g raw oysters
- 40 g fresh spinach
- 70 g onion
- 1/2 package shimeji mushrooms
- 240 ml soy milk
- 240 ml water
- 1 bouillon cube or 2 teaspoons bouillon powder
- a little salt
- a little pepper
- 1/2 tablespoon salad oil
Wash the oysters. Thinly slice the onion. Cut off the stems of the spinach and wash. Cut the spinach into 5 cm. long pieces. Cut off the roots of the shimeji mushrooms.
Put the salad oil in a pan. Fry the onion slices. Add the oysters, spinach, shimeji mushrooms (optional) and water and bring to a boil. Reduce the heat and simmer for 5 minutes on medium heat.
Stir in the soy milk, the bouillon cube or powder, salt and pepper and simmer on low heat for 6 minutes.
For some people who don't like the taste of soy milk, it’s easy to like when used in soup. The combination of raw oysters, vegetables and soy milk leaves a rich taste.
Japanese foods recipes
Int'l. recipes with a Japanese twist