Milk Soup with Salmon, Turnip, and Shimeji Mushrooms

1. 1

   Cut each salmon fillet into fourths.

2. 2

   Sprinkle with sake.

3. 3

   Remove the leaves from the turnips, then cut them into bite-sizes.

4. 4

   No need to peel.

5. 5

   Cut off the hard stems from the shimeji mushrooms, then shred into small clumps.

6. 6

   Chop up the turnip leaves roughly.

7. 7

   Coat the salmon with flour.

8. 8

   Grill both sides without oil on a non-stick pan.

9. 9

   You will simmer them later, so there's no need to cook them thoroughly.

10. 10

    Add milk and consomme soup stock in a pot.

11. 11

    Heat until slightly bubbly.

12. 12

    Season with salt and pepper.

13. 13

    Add the salmon, turnip, and shimeji mushrooms into the pot from step 5.

14. 14

    Cover the pot and simmer for roughly 3 minutes.

15. 15

    Taste, and add salt if you'd like.

16. 16

    Add the desired amount of the turnip leaves.

17. 17

    Steam for roughly 5 minutes.

18. 18

    Dish it up, and serve with dried parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.