♥White Cream Stew with Soy Milk♥
180g sweet potato
120g shimeji mushroom
4.5g stock cubes
70g white cream stew roux
200ml soy milk
option dried basil
①Cut chicken, carrot, sweet potato, onion and Shimegi mushroom into bite size pieces.
②Put ① , water and stock cubes into the pot .
And simmer until it is heated thoroughly.
③Ladled out seven ladles of the soup stock from the pot .
*you can have as the soup next day:)
④Put soy milk and white cream stew roux into the pot.
⑤Serve the dish and sprinkle dried basil.
You can take in dietary fibers!
Recommended for prevention of a lifestyle-related disease;)