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 5,068
printed 162

saved 1

The milk tastes so creamy in this warming soup.

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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.
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Yukari Elliott
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