Simple Way to Prepare Any-night-of-the-week Salmon And Shimeji Mushroom In Milk Soup
by Alta Burns
Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, salmon and shimeji mushroom in milk soup. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Salmon And Shimeji Mushroom In Milk Soup is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Salmon And Shimeji Mushroom In Milk Soup is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook salmon and shimeji mushroom in milk soup using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Salmon And Shimeji Mushroom In Milk Soup:
Prepare 1 large salmon fillet
Take 1 tbsp oil
Get 1 salt
Make ready 2 medium onion
Get 1 cup Shimeji mushrooms
Get 2 cup dried prefried beancurd skin
Prepare 2 cup any stock
Take 1 small bottle of essence of chicken (additional add on optional)
Get 1 cup milk / creme
Take pasta option
Get 150 grams Udon noodle
Instructions to make Salmon And Shimeji Mushroom In Milk Soup:
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,
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
Pan fried salmon and shimeji mushroom with beancurd skin in essence of chicken milk soup
ANOTHER SERVING OPTION,,JUST ADD ON ANY NOODLE OF YOUR CHOICE,,,……..I SERVE THIS DISH WITH UDON NOODLE
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