Try using leftover rice with this umami-rich soup base for a simple yet satisfying recipe!
Japanese Salmon Rice Soup
Japanese Salmon Rice Soup
Preparation Time:
5 mins
Cooking Time:
10 mins
Serving Size:
3-4 pax
Ingredients
2 cups Cooked Japanese rice
160 g Salmon, thinly sliced
2 nos Eggs, beaten
60 g Carrots, julienned
60 g Fresh shiitake mushrooms, sliced
4 tbsp Hamadaya Japanese Oden Soup Base
750 ml Water
For The Garnishing
- Spring onions
Method
1.
Pour Hamadaya Japanese Oden Soup Base into a pot of water.
2.
Bring the soup to a boil, add the carrots and mushrooms and boil for 1 minute.
3.
Add in the cooked rice and stir till well combined.
4.
Add in the salmon and pour the egg mixture on top, cover and let it simmer for 1-2 minutes.
5.
Remove from the heat and garnish with spring onions.