soy milk soup with salmon & vegetables
- Serves: 4
- Calories: 147 kcal
- Total Time: 20 m
- Prep: 5 m
- Cook: 15 m
- Japanese: Sake to yasai no tōnyū-sūpu
- 2 pieces salmon
- 1 1/3 ounces fresh spinach
- 2 1/2 ounces onion
- 1/2 package shimeji mushrooms
- 1 cup soy milk
- 1 cup water
- 1 bouillon cube or 2 teaspoons bouillon powder
- a little salt
- a little pepper
- 1/2 tablespoon salad oil
Cut the salmon into bite-size pieces. Thinly slice the onion. Cut off the stems of the spinach and wash. Cut spinach into 5 cm. long pieces. Cut off the roots of the shimeji mushrooms.
Put the salad oil in a pan. Fry the onion slices. Add the salmon, shimeji mushrooms (optional) and water and bring to a boil. Reduce the heat and simmer for 5 minutes on medium heat.
Stir in the soy milk, the spinach, the bouillon cube or powder, salt and pepper and simmer on low heat for 8 minutes.
The salmon stock together with the sweetness of the onion makes this a tasty soup.
Japanese foods recipes
Int'l. recipes with a Japanese twist