I had all sorts of leftover okara left when I made yuba, and I didn’t really want to make veggie burgers with it. Also, I like to make traditional foods a bit more than some modern inventions. So this soup sounded like a good idea. A couple days earlier, I had roasted the okara in the oven to dry it before making this soup, but I sort of wish I had made it when the okara was more fresh. The taste was great but the consistency turned out extremely grainy. Unfortunately, I doubt I’ll have any okara sitting around any time soon, or I’d try it again!
- 1 pound okara
- 2 1/2 cups dashi soup stock
- 4 dried hoshi-shiitake mushrooms
- 1/2 carrot, thin strips
- 1/4 leek OR whites of 1 bunch of green onions
- 2 teaspoons vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons sugar OR 1 tablespoon fructose
- 1 tablespoon sake or rice wine vinegar
- Soak shiitake mushroom in water for 30 minutes. Cut the mushroom and carrot into thin strips. Slice leeks into thin round shapes, or trim onions and split lengthwise.
- Put vegetable oil in a frying pan and saute okara, starting on high heat until thoroughly cooked, around 20 minutes. It likes to burn and stick, so stir it. It will look pretty dry when it’s finished.
- Meanwhile, put dashi soup stock, sake, sugar, and soy sauce in a pan, bring to a simmer.
- Add onion and shiitake mushroom strips to the dashi stock and simmer for a few minutes, until carrots are just tender. Add the soup to the frying pan and mix well.
- Garnish the bowls of creamy soup with some green onion rings or a shred of carrot.
Recipe courtesy Ellen’s Kitchen.
Tasty but grainy soup: