Recipe of Homemade Salmon And Shimeji Mushroom In Milk Soup
by Jimmy Waters
Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, salmon and shimeji mushroom in milk soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Salmon And Shimeji Mushroom In Milk Soup is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Salmon And Shimeji Mushroom In Milk Soup is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have salmon and shimeji mushroom in milk soup using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Salmon And Shimeji Mushroom In Milk Soup:
Make ready 1 large salmon fillet
Make ready 1 tbsp oil
Take 1 salt
Prepare 2 medium onion
Get 1 cup Shimeji mushrooms
Prepare 2 cup dried prefried beancurd skin
Take 2 cup any stock
Get 1 small bottle of essence of chicken (additional add on optional)
Get 1 cup milk / creme
Prepare pasta option
Make ready 150 grams Udon noodle
Steps to make Salmon And Shimeji Mushroom In Milk Soup:
Season the salmon with salt then with little oil,Pan fried Salmon on both side till its lightly crispy and brown but not over cook,
Add in the onion and shimeji mushrooms with the dried beancurd skin then add in the stock and (optional additional 1bottle of essence of chicken) then bring it to a boil then add in the milk and gently mix well and off heat and serve immediately
Pan fried salmon and shimeji mushroom with beancurd skin in essence of chicken milk soup
ANOTHER SERVING OPTION,,JUST ADD ON ANY NOODLE OF YOUR CHOICE,,,……..I SERVE THIS DISH WITH UDON NOODLE
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