Recipe: Yummy Salmon And Shimeji Mushroom In Milk Soup

Salmon And Shimeji Mushroom In Milk Soup. great recipe for salmon and shimeji mushroom in milk soup. it's very common dish which usually serve in a chinese restaurant here in asia , mostly with additional add on some preseved prickle vegetable into the fried fish head in milk soup Great recipe for Milk Soup with Salmon, Turnip, and Shimeji Mushrooms. I came up with this simple recipe to take in lots of nutrients in a single dish! If you simmer the turnip too much, it will fall apart.

Tip: I used soy milk that is already well-seasoned (with salt and sugar) this time. So please fix the taste with your favorite seasonings if you use plain soy milk. Cut the hard bottom from the shimeji mushrooms and break apart. You can have Salmon And Shimeji Mushroom In Milk Soup using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Salmon And Shimeji Mushroom In Milk Soup

1. It's 1 of large salmon fillet.
2. It's 1 tbsp of oil.
3. It's 1 of salt.
4. Prepare 2 of medium onion.
5. Prepare 1 cup of Shimeji mushrooms.
6. It's 2 cup of dried prefried beancurd skin.
7. You need 2 cup of any stock.
8. You need 1 of small bottle of essence of chicken (additional add on optional).
9. It's 1 cup of milk / creme.
10. Prepare of pasta option.
11. It's 150 grams of Udon noodle.

Take the salmon out of the frying pan, and cook the vegetables and mushrooms in the same pan. Put in the onion, king oyster and buna shimeji mushrooms and the Chinese cabbage and stir fry quickly. Put the lid back on and steam-cook over low heat. You can also add noodles if you want.

Salmon And Shimeji Mushroom In Milk Soup step by step

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 https://cookpad.com/us/recipes/335315-salmon-and-spiced-carrot-on-ramen-noodle-soup https://cookpad.com/us/recipes/400846-salmon-hotpot-in-chinese-herbal-soup https://cookpad.com/us/recipes/333479-salmon-noodles-soup.
5. ANOTHER SERVING OPTION,,JUST ADD ON ANY NOODLE OF YOUR CHOICE,,,........I SERVE THIS DISH WITH UDON NOODLE.

Dump all contents of the salmon can into the pot and break up the salmon into bits. Stir in cream of mushroom soup then evaporated milk, then the entire can of peas. Gradually add milk to butter-flour mixture, stirring constantly over low heat. Cut skinless Salmon Fillets into chunky pieces, sprinkle with Salt and Sake, massage and set aside. Trim Shimeji and tear into smaller pieces.