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.
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
- 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.