Salmon & Chinese Cabbage Milk Soup

Salmon & Chinese Cabbage Milk Soup

This can be made in one pot, and is very simple!
The richness of the salmon and the milk with the cabbage makes this delicious.
If you have any soup left over, you can use it in risotto.

Ingredients: serves 4

Fresh salmon filet
2 pieces
Chinese cabbage
1/4th (small)
600 ml
Margarine (butter)
1 teaspoon
Soup stock cubes
Salt and pepper
a small amount
Dried parsley
a small amount


1. Cut the cabbage into 1 cm pieces. Cut the salmon pieces into 1/4.
2. Put everything except the salt, pepper, and parsley into a pan and heat on medium heat.
3. Once it starts to boil, add and mix in the butter and soup stock. Boil until the cabbage wilts.
4. Add salt and pepper to taste and it's finished. Top with dried parsley as a finishing touch.
5. If you have soup left over, use in risotto. Ingredients: I recommend soup, cooked rice, and melting cheese.
6. Add rice to the soup and mix. Scatter cheese on top and microwave until the cheese melts. Eat it while it's hot.

Story Behind this Recipe

I had Chinese cabbage, salmon, and milk that was approaching its expiration date in my refrigerator, so I made a soup and it was well-received, so I made it into a recipe.
I'm kinda lazy, so I like quick and easy!
At any rate, I made this very easily.