CookPal AI
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Milky Ishikari Nabe

Coût $15, économiser $10

Source: Recommended by CookPal

  • 30 Min
  • 4 Portions
  • $15

INGRÉDIENTS

  • Fish

    • 🐟 200g fresh salmon fillet, cut into 4 pieces

  • Vegetables

    • 🥬 300g cabbage, chopped
    • 🧅 100g onion, sliced into wedges
    • 50g shimeji mushrooms, trimmed and separated
    • 🥔 150g potato, peeled and diced

  • Liquid

    • 💧 300ml water
    • 🥛 200ml milk

  • Seasoning

    • 1/2 tsp consomme powder
    • 2 1/2 tbsp miso paste
    • 🧂 Pinch of salt and pepper
    • 🧈 20g salted butter

ÉTAPES

1

Cut the cabbage into bite-sized pieces. Slice the onion into wedges. Trim and separate the shimeji mushrooms.

2

Peel and dice the potato into bite-sized pieces. Soak in water briefly, drain, and microwave with 1 tbsp water for 90 seconds at 600W. Drain again.

3

Pat the salmon fillets dry with paper towels and cut into 4 equal pieces.

4

In a pot, mix water and consomme powder. Add the cabbage, onion, and shimeji mushrooms. Heat on medium until boiling, then cover and simmer on low for 5 minutes.

5

Add the potato and salmon to the pot. Cover and cook for 3 minutes until the salmon is cooked through.

6

Dissolve miso paste into the soup, then add milk and stir. Heat until warm, then season with salt, pepper, and butter.

NUTRIMENTS

Par portion

🔥

350

Calories

  • 25g
    Protéines
  • 30g
    Glucides
  • 15g
    Graisses

💡 Astuces

For a richer flavor, use salmon bones to make a broth.If using salted salmon, reduce the amount of seasoning.Serve with noodles for a hearty miso butter ramen finish.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.