Salmon and Chinese Cabbage Gratin Soup
This salmon and Chinese cabbage gratin soup is creamy, savory, and comforting, with tender vegetables and flaky salmon under a golden cheese topping. White miso and stock add deep flavor, while the light broth keeps the dish cozy without feeling too heavy.
Servings2 Portions
Prep Time15 Mins
Cook Time20 Mins
Difficulty
Easy
Ingredients
2
- raw salmon1 piece
- bacon1 slice
- Chinese cabbage200 g
- Japanese leek1 stalk
- mushrooms1 pack
- milk150 ml
- white miso1 tbsp
- refined cooking sake2 tbsp
- cooking sake0.5 tbsp
- Western-style soup stock granules0.3 tsp
- katakuriko slurry1 tsp
- grated cheese40 g
Step-by-Step Instructions
01
Remove the skin and bones from the salmon, then cut it into bite-size pieces. Toss with 1/2 tbsp cooking sake and set aside for a few minutes while you prepare the vegetables.
02
Cut the Chinese cabbage core into 1 cm strips and roughly chop the leaves into larger pieces. Slice the Japanese leek diagonally into 1 cm pieces, trim the mushrooms into bite-size pieces, and cut the bacon into small pieces.
03
Add the bacon, white miso, refined cooking sake, soup stock granules, and about half of the milk to a deep skillet or frying pan over medium heat. Stir until the miso dissolves, then add the cabbage core, leek, and mushrooms. Once they begin to soften, add the cabbage leaves and salmon, and simmer gently for 8 to 10 minutes until the cabbage is tender and the salmon is just cooked through.
04
