Turnip & Salmon Broth

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Turnip (medium)		1 (100g)
Salmon fillet		1/2 (50g)
Carrot (small)		1/2 (50g)
Shiitake mushrooms		2
Soy sauce		1 tbsp
Dashi granules		1 stick (4g)
Ginger		as required
Soup stock:
Sake		80ml
Mirin		20ml
Milk		400ml

Method

Prep

10min

Cook

20min

Peel the turnip and cut into wedges. Cut the carrot into half lenghtways then slice into half moons. Remove the skin and bones from the salmon and cut into 1cm dice.

Remove the stalks from the shiitake mushrooms and cut into strips.

Put 1 tsp vegetable oil in a frying pan and fry the salmon on medium heat until brown all over.

Put the soup stock ingredients in a deep pan and bring to just before the boil. Add the turnips, carrots and mushrooms and the salmon from Step 3.

When it starts to boil, turn the heat down to low and simmer for 10-15 minutes until the vegetables are softened.

Add the soy sauce, dashi granules and grated ginger and simmer for a further 5 minutes before serving.

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