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soy milk soup with oysters & vegetables

Soy Milk Soup with Oysters & Vegetables


  • 5 ouces raw oysters
  • 1 1/3 ounces fresh spinach
  • 2 1/2 ounces onion
  • 1/2 package shimeji mushrooms
  • (optional)
  • 1 cup soy milk
  • 1 cup water
  • 1 bouillon cube or 2 teaspoons bouillon powder
  • a little salt
  • a little pepper
  • 1/2 tablespoon salad oil
Step 1

step 1:

Wash the oysters. Thinly slice the onion. Cut off the stems of the spinach and wash. Cut the spinach into 2 in. long pieces. Cut off the roots of the shimeji mushrooms.

Step 2

step 2:

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.

Step 3

step 3:

Stir in the soy milk, the bouillon cube or powder, salt and pepper and simmer on low heat for 6 minutes.

Kaki to yasai no tōnyū-sūpu


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.