Take the skin and bones off the salmon, and flake the fish not too finely.
Slice the mushrooms and sprinkle with the juice from half a lemon.
Divide the Chinese cabbage leaves into the core and leaf parts, and cut into 1 to 2 cm wide pieces.
Finely chop the onion, and saute in butter. Cool. When it's cool, mix with the flaked salmon, miso and flour.
Bring the chicken soup to a boil. Scoop up spoonfuls of the salmon mixture, form into balls and drop into the soup.
There are enough salmon balls for 2 servings. They will cook in about 10 to 14 minutes.
Add the core part of the cabbage and the mushrooms, and simmer without stirring with a lid on over medium heat for 2 minutes. Add the leaf part of the cabbage, put the lid back on and simmer for an additional 2 to 3 minutes.
Add the soy or cow's milk, and simmer over medium-low heat for 2 to 3 minutes. Taste, and season with salt and pepper, being careful not to smoosh the salmon balls. Turn off the heat just before it comes to a boil.
Leftover salmon balls can be used the next day in bentos.
You can add macaroni to the soup, and turn it into a gratin.
You can use the salmon balls in hot pots too.
User "toshiebaba" made the salmon balls with Dashida soup (Korean soup stock).
"Akai-denwa" used shimeji mushrooms.
One homecook, "cafe lazoo," used king oyster mushrooms.
Story Behind this Recipe
I had several salted salmon pieces in the refrigerator, so I made them into salmon balls for my salmon-loving children. They ate it up! Since then this has entered my regular rotation.
The saltiness of salted salmon pieces varies quite a bit, so adjust the seasoning accordingly. Add whatever kinds of mushrooms you like. You can use cabbage, lettuce or spinach instead of the Chinese cabbage. You can use whatever vegetables you have on hand, or whatever is in season, to vary the recipe.