Salmon & Chinese Cabbage Milk Soup

Cut the cabbage into 1 cm pieces. Cut the salmon pieces into 1/4.

Put everything except the salt, pepper, and parsley into a pan and heat on medium heat.

Once it starts to boil, add and mix in the butter and soup stock. Boil until the cabbage wilts.

Add salt and pepper to taste and it's finished. Top with dried parsley as a finishing touch.

If you have soup left over, use in risotto. Ingredients: I recommend soup, cooked rice, and melting cheese.

Add rice to the soup and mix. Scatter cheese on top and microwave until the cheese melts. Eat it while it's hot.