Salmon & Wombok Milk Soup

Name: How to cook Salmon & Wombok Milk Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Salmon & Wombok Milk Soup

This soup looks like a creamy stew, but I cooked it in a way similar to Japanese soup. You cook ingredients in stock, use no Oil or Butter, and no Wheat Flour. This soup is low in calories, yet very nutritious and comforting.

Ingredient

Food ration :

4 servings

skinless Salmon Fillets *about 250g

2 pinches

Salt

2 tablespoons

Sake (Rice Wine)

1/2

Wombok *500 to 600g

2 cups

Chicken Stock *OR 2 cups Water and 2 teaspoons Asian Chicken Bouillon Powder

2 cups

Milk

2 tablespoons

Potato Starch OR Corn Starch *mixed with 2 tablespoons Water

Cooking instructions

* Step 1

Season Salmon Fillets with Salt and set aside while you are preparing other ingredients.

* Step 2

In a small bowl, combine Potato Starch (OR Corn Starch) and Water. Wash Wombok and slice 2cm thick.

* Step 3

Heat Chicken Stock in a large saucepan or pot over medium heat, add hard parts of Wombok, cover with a lid, and bring to the boil. Then add the softer parts, lower the heat and simmer.

* Step 4

*Note: You might think 1/2 Wombok is far too much, but the volume will decrease, and 1/2 is right amount for 4 servings.

* Step 5

Meanwhile, place Salmon Fillets in a small frying pan or a separate saucepan, sprinkle with Sake (Rice Wine), cover with a lid, and cook over low heat for 5 minutes or until cooked. Transfer to a plate, break into smaller pieces, and remove all bones. *Note: Any liquid in the pan can be added to the soup.

* Step 6

When Wombok is cooked, add Milk, and bring back to the boil. Season with Salt & Pepper, then gradually add Potato Starch mixture, stirring, and cook until the soup thickens.