Japanese salmon soup
Description of preparation:
You will be surprised how brightly cream emphasizes the taste of red fish! If you wish, you can replace vegetables with others and add cabbage, fresh herbs, seasonings and spices. Just don’t add soy sauce, the cream may curdle!
Prepare the following ingredients. Remove the skin and bones from the salmon. Peel the carrots, onions and rinse along with bell peppers and green beans.
Wash the mushrooms and cut them into quarters. Onions – in ribbons, and carrots – in cubes or half rings. Place everything in a cauldron or saucepan.
Cut the tails off the green beans and cut the pods into pieces. Remove seeds from bell peppers and rinse. Cut into cubes. Add along with the beans to the container.
Pour in hot water and place the container on the stove. Boil from the moment the liquid boils in the container for about 10 minutes.
At this time, cut the salmon into portions, sticks or cubes and add to the container. Boil for another 2-3 minutes.
Add salt and ground ginger. You can use other spices or seasonings to taste. Pour in the cream and stir. Boil for 1-2 minutes from the moment the liquid boils in the container and add coarsely chopped parsley or cilantro, green onions. Turn off the heat.
Pour the Japanese salmon soup into bowls and serve hot.