Cream Soup Of Salmon Balls, Chinese Cabbage And Mushroom

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, cream soup of salmon balls, chinese cabbage and mushroom. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Cream Soup Of Salmon Balls, Chinese Cabbage And Mushroom is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Cream Soup Of Salmon Balls, Chinese Cabbage And Mushroom is something that I have loved my whole life.

To get started 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 cook it.

The ingredients needed to make Cream Soup Of Salmon Balls, Chinese Cabbage And Mushroom:
  1. Make ready 260 grams Salted salmon (or raw unsalted salmon)
  2. Make ready 1⁄4 Onions (finely chopped)
  3. Prepare 60 grams Mushrooms
  4. Prepare 2 leaves Chinese cabbage
  5. Prepare 200 ml Soy milk or cow's milk
  6. Get 200 ml Chicken stock
  7. Take 1 tbsp ■ Flour
  8. Prepare 1 dash ■ Salt and pepper
  9. Prepare 1⁄2 tbsp ■ Butter or margarine
  10. Make ready 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.

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