Japanese salmon soup
Description
The soup is simple and quick to prepare. You'll be amazed at how vividly the cream enhances the flavor of the red fish! You can substitute the vegetables with others and add cabbage, fresh herbs, seasonings, and spices to taste. Just don't add soy sauce, as it may cause the cream to curdle. Serve with herbs and sour cream.
Instructions
- 1
Step 1
Prepare the listed ingredients. Remove the skin from the salmon and take out the bones. Peel the carrots and onion, then wash them together with the bell pepper and green beans.
- 2
Step 2
Rinse the mushrooms and cut them into quarters. Slice the onion into strips and the carrots into sticks or half-rings. Place everything into a cauldron or pot.
- 3
Step 3
Trim the ends off the green beans and cut the pods into pieces. Remove the seeds from the bell pepper and rinse it. Cut into strips. Add to the container together with the beans.
- 4
Step 4
Pour in hot water and place the container on the stove. Boil for approximately 10 minutes from the moment the liquid in the container starts boiling.
- 5
Step 5
Meanwhile, cut the salmon into portion pieces, strips, or cubes and add to the container. Boil for another 2-3 minutes.
- 6
Step 6
Add salt and ground ginger. You can also use other spices or seasonings to taste. Pour in the cream and mix. Simmer for 1–2 minutes after the liquid in the container comes to a boil, then add roughly chopped parsley or cilantro, and green onions. Turn off the heat.
- 7
Step 7
Pour the Japanese salmon soup into bowls and serve hot.