White Soy Stew
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 50 min
- Serving: 4
- Cost: Average
PRESENTATION
White Soy Stew takes the structure of a classic braised meat stew and rebuilds it with soy chunks — slow-cooked until genuinely soft, with onion and soy sauce layering in savory depth from the very start. The doubling of soy as both ingredient and seasoning is quiet but deliberate, and the long, gentle cook time does the real work of transforming those pieces into something that holds its own as a satisfying main course. Flour meets the cooking juices and forms a velvety cream that coats every piece the way the meat-based original would.
No tomato, no long ingredient list — the in bianco approach keeps things spare, and that restraint is exactly the point. A handful of components pull together into something unmistakably rich, carried almost entirely by that flour-thickened sauce. It clings and coats, giving this vegetarian stew the kind of body and creaminess that makes it worth putting on the table on a weeknight. Serve it alongside potatoes, whatever seasonal vegetables are on hand, or thick slices of toasted bread to catch every last bit of the cream. It is the sort of dish that tends to appeal across the board, even to people who would not ordinarily think to reach for soy.
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- INGREDIENTS
- Soy 7 oz (200 g) - for stew
- Yellow onions 3.5 oz (100 g)
- Type 00 flour 2.5 oz (70 g)
- Soy sauce 2 ½ tbsp (35 g)
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare White Soy Stew
To prepare the white soy stew, first put the soy cubes into a pot of salted boiling water 1 and boil for 15 minutes. After this time, turn off the heat and let them cool in the pot 2, then drain them, taking care to save the cooking water 3.
Transfer the soy cubes to a sieve set over a bowl 4, then press them with a spoon to remove the liquid. Finally pat them dry with a clean kitchen towel to remove more moisture 5 and place them in a container with the flour 6.
Mix with your hands to coat them evenly in flour 7 and set aside. Thinly slice one onion 8 and add it to a pan with a generous drizzle of oil 9.
Sauté for about 5 minutes, until soft and golden 10, then add the floured soy stew pieces 11 and brown for 2-3 minutes over medium-high heat 12.
Now deglaze with soy sauce 13 and let it evaporate, then add about 1 7/8 cups (450 g) of soy broth 14. Stir and cook covered for about 25 minutes over medium heat (cooking time may vary depending on the soy stew product used—check the package instructions) 15.
After this time, taste and adjust the salt if necessary. Adjust the creaminess by adding more broth if needed, then add pepper 16 and finish with chopped parsley 17. Your white soy stew is ready to be served 18!