Salmon And Shimeji Mushroom In Milk Soup Recipe

Name: Salmon And Shimeji Mushroom In Milk Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large salmon fillet; 1 tbsp oil; 1 salt; 2 medium onion; 1 cup Shimeji mushrooms; 2 cup dried prefried beancurd skin; 2 cup any stock; 1 small bottle of essence of chicken ( additional add on optional ); 1 cup milk; 150 grams Udon noodle

Servings: persons

1 large salmon fillet
1 tbsp oil
1 salt
2 medium onion
1 cup Shimeji mushrooms
2 cup dried prefried beancurd skin
2 cup any stock
1 small bottle of essence of chicken ( additional add on optional )
1 cup milk
150 grams Udon noodle

1
Season the salmon with salt then with little oil ,Pan fried Salmon on both side till its lightly crispy and brown but not over cook ,
2
Add in the onion and shimeji mushrooms with the dried beancurd skin then add in the stock and ( optional additional 1bottle of essence of chicken ) then bring it to a boil then add in the milk and gently mix well and off heat and serve immediately
3
PAN FRIED SALMON AND SHIMEJI MUSHROOM WITH BEANCURD SKIN IN ESSENCE OF CHICKEN MILK SOUP
4
BELOW ARE,FEW SALMON RECIPE ,I AM GLAD TO SHARE WITH YOU
5
ANOTHER SERVING OPTION ,,JUST ADD ON ANY NOODLE OF YOUR CHOICE ,,,........I SERVE THIS DISH WITH UDON NOODLE

184

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large salmon fillet, 1 tbsp oil, 1 salt, 2 medium onion, and more.

Yes, Salmon And Shimeji Mushroom In Milk Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon And Shimeji Mushroom In Milk Soup

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