Turnip & Salmon Broth

The milk tastes so creamy in this warming soup.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)
Serves 2 Prep: 10 min Cook: 20 min

Ingredients

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

1
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.
2
Remove the stalks from the shiitake mushrooms and cut into strips.
3
Put 1 tsp vegetable oil in a frying pan and fry the salmon on medium heat until brown all over.
4
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.
5
When it starts to boil, turn the heat down to low and simmer for 10-15 minutes until the vegetables are softened.
6
Add the soy sauce, dashi granules and grated ginger and simmer for a further 5 minutes before serving.

Tips & Note

●You can use any favourite vegetables.

Turnip & Salmon Broth

The milk tastes so creamy in this warming soup.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)

Serves 2

Prep: 10 min

Cook: 20 min

Ingredients

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

Turnip & Salmon Broth

Recipe ID :665 Posted on 03 JUN 2015

Serves 2

Prep 10min
Cook 20min
views 3,623
printed 154

saved 1

The milk tastes so creamy in this warming soup.

Share

Ingredients

Print Ingredients Email Ingredients
1 (100g)
1/2 (50g)
1/2 (50g)
2
1 tbsp
1 stick (4g)
as required
80ml
20ml
400ml

Method

Prep
10min
Cook
20min
1
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.
2
Remove the stalks from the shiitake mushrooms and cut into strips.
3
Put 1 tsp vegetable oil in a frying pan and fry the salmon on medium heat until brown all over.
4
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.
5
When it starts to boil, turn the heat down to low and simmer for 10-15 minutes until the vegetables are softened.
6
Add the soy sauce, dashi granules and grated ginger and simmer for a further 5 minutes before serving.
PRO
Yukari Elliott
I’ve got 134 recipes!

YUKARI ELLIOTT
Step into my kitchen!
A great idea to take on a picnic or have as a snack.
Puff pastry strips, Frankfurters (13cm long), Beaten egg, Sauce:, Branston Pickle, Mayonnaise, Basil leaves (finely chopped)
PRO
This dish has plenty of seafood.
Dried egg noodles, Beansprouts, Cod, Mixed seafood, Leek, Shiitake mushrooms, Chilli oil, Soup ingredients:, Water, Miso paste, Bonito granules, Crushed sesame seeds
PRO
Cook with butter and ginger to give a sweet and savoury flavour.
Rice, Butternut squash, Butter, Salt, Ginger
PRO
A unique collaboration between East and West and sweet and salty.
Azuki bean paste, White chocolate, Crackers
PRO
The outside is crunchy and the inside is fluffy - delicious roast potatoes!
King Edward potatoes (medium), Goose fat, Rosemary sprigs, Salt
PRO
A lovely crunchy texture.
Butternut squash, Minced beef, Vegetable oil, Ginger, Spring onions, Seasonings:, Soy sauce, Sake, Sugar
PRO

Comment


Upload your
“I made it!!” photo

Similar Recipe

A traditional dish that goes well with sake.
Squid, Radish, Sake, Sugar, Light soy sauce, Mirin, Potato starch in a bit of water, Cayenne pepper
Rose Wine
PRO
The turnips beautifully absorb all the flavours.
Chicken thigh, Salt & pepper, Turnips, Carrots, Mushrooms, Sake, Soy sauce, Mirin, Spring onion
Make miso soup into a magnificent main by adding lots of fish and vegetables.
Salmon fillet, Salt, Potato (medium), Onion (medium), Carrot (medium), Celery (leaves as well), Ginger, Vegetable oil, Dashi stock granules (or fish stock cube), Hot water, Miso, Spring onion, Chilli oil (optional)
Niban means second, so this is the next stage of making a dashi stock to get a greater depth of flavour.
Water (soft), Kombu (left from ichiban dashi), Bonito flakes (left from ichiban dashi), Bonito flakes
KitchenCIB
HOME
You will easily gulp this down even if you're not hungry!
Swede, Cod, Ginger juice, Dashi granules (Hondashi), Water, Salt, Potato starch, Spring onion, Cayenne pepper
Mizue
PRO
The turnips absorb the lovely flavours.
Chicken thighs (boneless), Turnips, Green beans, Dashi stock, Seasonings:, Light soy sauce, Sugar, Sake, Mirin

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME