When I make Japanese soup, I don’t use Oil. I cook ingredients in stock, then season with Soy Sauce, Miso or 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
- Cut skinless Salmon Fillets into chunky pieces, sprinkle with Salt and Sake, massage and set aside.
- Trim Shimeji and tear into smaller pieces. Trim Bok Choy stem, wash well, and cut leaves into the size that is easy to eat.
- 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.
- 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.
- Enjoy with nice crusty bread or freshly cooked rice.