Healthy Salmon & Bok Choy Creamy Soup

Cut skinless Salmon Fillets into chunky pieces, sprinkle with Salt and Sake, massage and set aside.

Trim Shimeji and tear into smaller pieces. Trim Bok Choy stem, wash well, and cut leaves into the size that is easy to eat.

Heat Chicken Stock in a saucepan over medium heat and cook Onion until soft. Add Bok Choy, Shimeji and Salmon, bring back to the boil and cook for 5 minutes or until Salmon is cooked. Season with Salt and White Pepper.

Mix Milk and Corn Starch in a small bowl, then add the mixture to the soup. Carefully stir and cook until soup is thickened.

Enjoy with nice crusty bread or freshly cooked rice.