Japanese soup with salmon

Japanese soup with salmon


  • 1.5 l of water
  • 0.30 kg shrimp (cleaned)
  • 0.30 kg salmon fillet
  • 2 pieces of cleaned squid
  • 0.15 l of soy sauce
  • 3 PCs potatoes
  • ½ PCs. root and carrots
  • 5 pieces of nori seaweed
  • 1 tsp sesame seeds
  • greens at will

Method of preparation

  • Cleaned squid and shrimp boil for about 4 minutes. Boiled squid cut into rings.
  • All the vegetables: onion, carrot root, potato, wash and cut into cubes.
  • Salmon fillet cut into square pieces.
  • In boiling water pour the soy sauce and add the chopped vegetables, cook for 15 minutes. Then place the fish and cook for another 5 minutes.
  • Seaweed slice and pour cool water for the swelling.
  • At the end of cooking Japanese soup add shrimp, squid, sesame seeds and nori seaweed. Mix all of the ingredients, optionally add the greens and Japanese soup can be served.
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