This soup looks like a creamy stew, but I cooked it in a way similar to Japanese soup. You cook ingredients in stock, use no Oil or Butter, and no Wheat Flour. This soup is low in calories, yet very nutritious and comforting.
Makes
4 Servings
Ingredients
2 skinless Salmon Fillets *about 250g
2 pinches Salt
2 tablespoons Sake (Rice Wine)
1/2 Wombok *500 to 600g
2 cups Chicken Stock *OR 2 cups Water and 2 teaspoons Asian Chicken Bouillon Powder
2 cups Milk
Salt & White Pepper
2 tablespoons Potato Starch OR Corn Starch *mixed with 2 tablespoons Water
Method
- Season Salmon Fillets with Salt and set aside while you are preparing other ingredients.
- In a small bowl, combine Potato Starch (OR Corn Starch) and Water. Wash Wombok and slice 2cm thick.
- Heat Chicken Stock in a large saucepan or pot over medium heat, add hard parts of Wombok, cover with a lid, and bring to the boil. Then add the softer parts, lower the heat and simmer.
- *Note: You might think 1/2 Wombok is far too much, but the volume will decrease, and 1/2 is right amount for 4 servings.
- Meanwhile, place Salmon Fillets in a small frying pan or a separate saucepan, sprinkle with Sake (Rice Wine), cover with a lid, and cook over low heat for 5 minutes or until cooked. Transfer to a plate, break into smaller pieces, and remove all bones. *Note: Any liquid in the pan can be added to the soup.
- When Wombok is cooked, add Milk, and bring back to the boil. Season with Salt & Pepper, then gradually add Potato Starch mixture, stirring, and cook until the soup thickens.
- Add Salmon pieces and all the liquid, and stir to combine.
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