When I make Japanese soup, I don’t use Oil. I cook ingredients in stock, then season with Soy Sauce, Miso, etc. I cook this ‘Salmon & Bok Choy Creamy Soup’ in the same way, so this soup is Oil-Free. I use Corn Starch (OR Potato Starch) to thicken the soup, so it is Gluten-Free. Use Soy Milk if you want it Dairy-Free. Still, the soup is delicious!


2 to 3 Servings


300g Salmon Fillets *skinless, bones removed
1 tablespoon Sake (Rice Wine)
2 pinches Salt
2 cups Chicken Stock OR Vegetable Stock
1/2 Onion *thinly sliced
1 Bay Leaf
Salt & White Pepper
1 Head of Bok Choy
100g Shimeji Mushrooms
1/2 cup Milk of your choice
2 tablespoons Corn Starch OR Potato Starch Flour

  1. Cut skinless Salmon Fillets into chunky pieces, sprinkle with Salt and Sake, massage and set aside.
  2. Trim Shimeji and tear into smaller pieces. Trim Bok Choy stem, wash well, and cut leaves into the size that is easy to eat.
  3. Heat Chicken Stock in a saucepan over medium heat and cook Onion until soft. Add Bok Choy, Shimeji and Salmon, bring back to the boil and cook for 5 minutes or until Salmon is cooked. Season with Salt and White Pepper.
  4. Mix Milk and Corn Starch (OR Potato Starch) in a small bowl, then add the mixture to the soup. Carefully stir and cook until soup is thickened.
  5. Enjoy with nice crusty bread or freshly cooked rice.