Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, cream soup of salmon balls, chinese cabbage and mushroom. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Cream Soup Of Salmon Balls, Chinese Cabbage And Mushroom is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Cream Soup Of Salmon Balls, Chinese Cabbage And Mushroom is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have cream soup of salmon balls, chinese cabbage and mushroom using 11 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Cream Soup Of Salmon Balls, Chinese Cabbage And Mushroom:
- Prepare 260 grams Salted salmon (or raw unsalted salmon)
- Make ready 1/4 Onions (finely chopped)
- Take 60 grams Mushrooms
- Take 2 leaves Chinese cabbage
- Prepare 200 ml Soy milk or cow's milk
- Take 200 ml Chicken stock
- Take 1 tbsp ■ Flour
- Take 1 dash ■ Salt and pepper
- Make ready 1/2 tbsp ■ Butter or margarine
- Take 1/2 tsp ■ Miso
- Make ready 1/2 tbsp ■ Lemon juice
Instructions to make Cream Soup Of Salmon Balls, Chinese Cabbage And Mushroom:
- 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.
- Divide the Chinese cabbage leaves into the core and leaf parts, and cut into 1 to 2 cm wide pieces.
- Finely chop the onion, and saute in butter. Cool. When it's cool, mix with the flaked salmon, miso and flour.
- Bring the chicken soup to a boil. Scoop up spoonfuls of the salmon mixture, form into balls and drop into the soup.
- There are enough salmon balls for 2 servings. They will cook in about 10 to 14 minutes.
- 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.
- 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.
- 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.
- User "toshiebaba" made the salmon balls with Dashida soup (Korean soup stock).
- "Akai-denwa" used shimeji mushrooms.
- One homecook, "cafe lazoo," used king oyster mushrooms.
So that is going to wrap it up for this exceptional food cream soup of salmon balls, chinese cabbage and mushroom recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!