Cream Soup Of Salmon Balls, Chinese Cabbage And Mushroom
Cream Soup Of Salmon Balls, Chinese Cabbage And Mushroom

Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, cream soup of salmon balls, chinese cabbage and mushroom. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Cream Soup Of Salmon Balls, Chinese Cabbage And Mushroom is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Cream Soup Of Salmon Balls, Chinese Cabbage And Mushroom is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook cream soup of salmon balls, chinese cabbage and mushroom using 11 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Cream Soup Of Salmon Balls, Chinese Cabbage And Mushroom:
  1. Get 260 grams Salted salmon (or raw unsalted salmon)
  2. Take 1/4 Onions (finely chopped)
  3. Make ready 60 grams Mushrooms
  4. Prepare 2 leaves Chinese cabbage
  5. Make ready 200 ml Soy milk or cow's milk
  6. Get 200 ml Chicken stock
  7. Prepare 1 tbsp ■ Flour
  8. Take 1 dash ■ Salt and pepper
  9. Take 1/2 tbsp ■ Butter or margarine
  10. Get 1/2 tsp ■ Miso
  11. Prepare 1/2 tbsp ■ Lemon juice
Instructions to make Cream Soup Of Salmon Balls, Chinese Cabbage And Mushroom:
  1. Take the skin and bones off the salmon, and flake the fish not too finely. Slice the mushrooms and sprinkle with the juice from half a lemon.
  2. Divide the Chinese cabbage leaves into the core and leaf parts, and cut into 1 to 2 cm wide pieces.
  3. Finely chop the onion, and saute in butter. Cool. When it's cool, mix with the flaked salmon, miso and flour.
  4. Bring the chicken soup to a boil. Scoop up spoonfuls of the salmon mixture, form into balls and drop into the soup.
  5. There are enough salmon balls for 2 servings. They will cook in about 10 to 14 minutes.
  6. Add the core part of the cabbage and the mushrooms, and simmer without stirring with a lid on over medium heat for 2 minutes. Add the leaf part of the cabbage, put the lid back on and simmer for an additional 2 to 3 minutes.
  7. Add the soy or cow's milk, and simmer over medium-low heat for 2 to 3 minutes. Taste, and season with salt and pepper, being careful not to smoosh the salmon balls. Turn off the heat just before it comes to a boil.
  8. Leftover salmon balls can be used the next day in bentos. You can add macaroni to the soup, and turn it into a gratin. You can use the salmon balls in hot pots too.
  9. User "toshiebaba" made the salmon balls with Dashida soup (Korean soup stock).
  10. "Akai-denwa" used shimeji mushrooms.
  11. One homecook, "cafe lazoo," used king oyster mushrooms.

So that is going to wrap this up with this exceptional food cream soup of salmon balls, chinese cabbage and mushroom recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!