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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My dear old Auntie Gloria taught me this recipe. This comforting soup is good on a cold rainy day. May you enjoy it as much as we do. Ingredients:
2 salmon heads, halved |
3 tablespoons olive oil, divided |
2 pieces tofu, cubed |
1 piece fresh ginger, julienned (thumbsize) |
4 cups water |
1 -2 chicken bouillon cube |
1/2 cup button mushroom, drained |
1/2 red bell pepper, julienned |
2 tablespoons knorr seasoning, to taste |
Directions:
1. Fry tofu till browned an a little oil, set aside.
2. Saute ginger in a little oil till fragrant, add the red bell pepper .
3. Stir fry till fragrant then add in salmon head.
4. When cooked, pour in water and the chicken cubes.
5. Let simmer and put in the cooked tofu and button mushrooms.
6. Flavor with knorr seasoning.
7. Correct to taste if desired.
8. Serve with rice.
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