//]]> Step-by-Step Guide to Make Favorite Stew for Dieters with Maitake Mushrooms, Agar Agar and Soy Milk | All Time Recipes

15/12/2020 12:05

Step-by-Step Guide to Make Favorite Stew for Dieters with Maitake Mushrooms, Agar Agar and Soy Milk

by Daisy Hampton

Stew for Dieters with Maitake Mushrooms, Agar Agar and Soy Milk
Stew for Dieters with Maitake Mushrooms, Agar Agar and Soy Milk

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, stew for dieters with maitake mushrooms, agar agar and soy milk. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Stew for Dieters with Maitake Mushrooms, Agar Agar and Soy Milk is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Stew for Dieters with Maitake Mushrooms, Agar Agar and Soy Milk is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have stew for dieters with maitake mushrooms, agar agar and soy milk using 8 ingredients and 5 steps. Here is how you can achieve it.

 

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The ingredients needed to make Stew for Dieters with Maitake Mushrooms, Agar Agar and Soy Milk:
  1. Prepare 1 one slice Salmon
  2. Prepare 150 grams assorted Your favorite mushroom (maitake, enoki, shimeji etc.)
  3. Get 300 grams assorted Your favorite vegetables (Chinese cabbage, daikon radish, bean sprouts, green onions, and other leftover vegetables)
  4. Prepare 1 1/2 tsp ✿Kanten powder
  5. Take 1 1/2 tsp ✿Dashi stock granules
  6. Prepare 1 tbsp ✿Mirin
  7. Get 1 one piece ✿Ginger (Fresh and cut into thin strips, or grated)
  8. Make ready 200 ml Soy milk


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Instructions to make Stew for Dieters with Maitake Mushrooms, Agar Agar and Soy Milk:
  1. Place 200 ml water and ✿ into a pot (I used a mini sukiyaki pot ). Add the ingredients that take longer to cook such as the salmon, root ingredients, and leftover vegetables etc. Cover with a lid, and steam-boil without letting it burn.
  2. When the ingredients have mostly cooked through, add the ingredients that are easier to cook. Add in the bean sprouts and mushrooms etc., steam-boil over a low heat until it all cooks through.
  3. Finally, add the soy milk, and turn down to a low heat. The soy milk will separate if it boils, so be careful! Don't heat up the kanten if you want to enjoy the jiggly and wobbly texture.
  4. Scatter the green onions and enjoy. The kanten will make the broth solidify when it cools. This is delicious if you eat together with the thickened broth.
  5. Enhance the flavor and healthiness by adding popular sake lees and miso lees. Sake-kasu lees contains alcohol, so boil the soup to evaporate the alcohol.

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