Healthy Salmon & Bok Choy Creamy Soup

Name: Healthy Salmon & Bok Choy Creamy Soup
Yield: 2 to 3 Servings
Cuisine: British
Ingredients: 300 g Salmon Fillets *skinless, bones removed; 1 tablespoon Sake (Rice Wine); 2 pinches Salt; 1/2 Onion *thinly sliced; 2 cups Chicken Stock OR Vegetable Stock; 1 Bay Leaf; Salt & White Pepper; 100 g Shimeji Mushrooms; 1/2 cup Milk of your choice; 1 Head Bok Choy; 2 tablespoons Corn Starch Flour

Hiroko Liston @hirokoliston

Melbourne, Australia

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!

Hiroko Liston @hirokoliston

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Ingredients

2 to 3 Servings

300 gSalmon Fillets *skinless, bones removed
1 tablespoonSake (Rice Wine)
2 pinchesSalt
1/2Onion *thinly sliced
2 cupsChicken Stock OR Vegetable Stock
1Bay Leaf
Salt & White Pepper
100 gShimeji Mushrooms
1/2 cupMilk of your choice
1 HeadBok Choy
2 tablespoonsCorn Starch Flour

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Steps

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 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.