Steps to Make Award-winning Salmon And Shimeji Mushroom In Milk Soup
by Erik Harrison
Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, salmon and shimeji mushroom in milk soup. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Salmon And Shimeji Mushroom In Milk Soup is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Salmon And Shimeji Mushroom In Milk Soup is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook salmon and shimeji mushroom in milk soup using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Salmon And Shimeji Mushroom In Milk Soup:
Prepare 1 large salmon fillet
Take 1 tbsp oil
Make ready 1 salt
Get 2 medium onion
Prepare 1 cup Shimeji mushrooms
Take 2 cup dried prefried beancurd skin
Take 2 cup any stock
Get 1 small bottle of essence of chicken (additional add on optional)
Make ready 1 cup milk / creme
Make ready pasta option
Prepare 150 grams Udon noodle
Instructions 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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