Cream Soup Of Salmon Balls, Chinese Cabbage And Mushroom

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   ["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."]

* Per serving · 4 servings · Values may vary.