✿Milk Soup with Salmon, Turnip, and Shimeji Mushrooms
✿Milk Soup with Salmon, Turnip, and Shimeji Mushrooms

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, ✿milk soup with salmon, turnip, and shimeji mushrooms. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

✿Milk Soup with Salmon, Turnip, and Shimeji Mushrooms is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. ✿Milk Soup with Salmon, Turnip, and Shimeji Mushrooms is something that I’ve loved my whole life. They are fine and they look fantastic.

Shimeji mushrooms (しめじ) are a group of mushrooms native to East Asia and northern Europe. The most common varieties enjoyed in Japanese cuisine includes hon-shimeji, buna-shimeji, and bunapi-shimeji. The Best Shimeji Mushroom Recipes on Yummly

To begin with this recipe, we must prepare a few ingredients. You can cook ✿milk soup with salmon, turnip, and shimeji mushrooms using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make ✿Milk Soup with Salmon, Turnip, and Shimeji Mushrooms:
  1. Make ready 2 fillets Lightly salted salmon
  2. Get 1 tbsp Sake
  3. Make ready 1 tbsp White flour
  4. Make ready 2 Turnips
  5. Get 1/2 bunch Shimeji mushrooms
  6. Make ready 300 ml Milk
  7. Get 2 tsp Consomme soup stock granules
  8. Prepare 1 Salt and pepper
  9. Take 1 Dried parsley

This soup is a nutrition powerhouse! Steamed Mushroom - ( Shiitake or Shimeji or Truffle or Coral Mushroom or Brown Mushroom or Trumpet Mushroom ) [Frying Pan]. Vegetable Stir Fry - Oil + Cabbage ( Green Pepper or Onion or Shimeji or Carrot or Eggplant or Spinach or Bamboo Shoot. Photo about Thai soup Tom Kha or Tom Yam with salmon, shrimp and mushrooms on white plate on white.

Instructions to make ✿Milk Soup with Salmon, Turnip, and Shimeji Mushrooms:
  1. Cut each salmon fillet into fourths. Sprinkle with sake.
  2. Remove the leaves from the turnips, then cut them into bite-sizes. No need to peel. Cut off the hard stems from the shimeji mushrooms, then shred into small clumps.
  3. Chop up the turnip leaves roughly.
  4. Coat the salmon with flour. Grill both sides without oil on a non-stick pan. You will simmer them later, so there's no need to cook them thoroughly.
  5. Add milk and consomme soup stock in a pot. Heat until slightly bubbly. Season with salt and pepper.
  6. Add the salmon, turnip, and shimeji mushrooms into the pot from step 5. Cover the pot and simmer for roughly 3 minutes. Taste, and add salt if you'd like.
  7. Add the desired amount of the turnip leaves. Steam for roughly 5 minutes. Dish it up, and serve with dried parsley.

Restaurant menu or recipe illustration with copy space. Tender chunks of salmon and delicate mushrooms mellow this tangy, peppery soup. Return seasoned stock to stove over medium heat. Flour + Oil + ( Flounder or Masu Salmon or Sea Bass or Salmon or Trout or Small Salmon ). Shiitake or Shimeji or Truffle or Coral Mushroom or Brown Mushroom or Trumpet Mushroom.

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