Mixed Veg Gravy


See the glistening finish on the vegetables? Thanks to the wonderful cornstarch, it transforms water into a thicker soup, sauce or gravy.

And today we are going to have gravy. A healthy and clear gravy with no ‘secret ingredient’, it tastes delicious too.

Ingredients (Serve 2 – 3)


  • 1 sachet (8g) of granulated dashi (or 1 Knorr’s vegetable cube)
  • 1 cap of mirin
  • 1 tbsp of light soya sauce
  • 450 – 500 ml of water
  • 3 tbsp of cornstarch, dissolved completely in a dash of cold water


  • 1 box (about 200g) of silken or firm tofu, sliced
  • 10 dried shitake mushrooms, sliced (soaked in hot water for at least 30 mins to soften)
  • 2 sticks of medium carrots, sliced
  • 2 handfuls of green leaves (e.g. bak choi, spinach, broccoli and etc)
  • 1 beaten egg

Dashi – Japanese seafood stock


  1. Have the water in a pot, bring it to a simmering point. Add in dashi to dissolve, season with mirin and soya sauce.
  2. Toss in the sliced carrots and sliced shitake to simmer through for about 3 minutes to soften.
  3. Add in cornstarch solution and keep stirring until the soup thickens.
  4. Throw in green leaves to soften followed by sliced tofu, simmer for another minute or two. Season at this stage with white pepper or more salt if you like.
  5. Turn the heat off. Add in the beaten egg and stir it around the surface of the soup to distribute the egg streaks evenly.
  6. Serve while it’s hot!

I served it with a drizzle of chilli oil to add some kick. I think this would be great as a winter warmer as well. Serve it on a bed of boiled rice or stir fried noodle. Truly comforting!

Guess what? If you leave out the cornstarch, it would be a great soup as well.


One thought on “Mixed Veg Gravy

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