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- 1 sachet dashi powder
- 1 small onion, chopped
- ½ Chinese cabbage, cut in 1x1-inch pieces
- 4-5 dried shiitake mushrooms, soaked in water for 1 hour, then rinsed
- 1 carrot, sliced
- 1 cup bamboo sprouts
- 150g salmon fillet
- 150g tofu, cut in small cubes
- 1 tablespoon rice wine
- 1 tablespoon soy sauce
In a pot, bring 1-2 cups of water to boil. Place the salmon fillet on an inset and cook it in the steam for 10 minutes with the lid on. Remove the inset and carefully cut the steamed salmon in 1x1 inch pieces. Put aside.
In a wok, heat 2-3 tablespoons oil and fry the onions until transparent. Add the carrots and bamboo sprouts, then, after 2-3 minutes, the Chinese cabbage. Stir fry for another 2-3 minutes, then add 1 litre water and bring to boil.
Add the dashi powder, shiitake mushrooms and tofu cubes. Stir well, then let simmer for 5 minutes. Add the rice wine and soy sauce, stir, then very carefully add the salmon cubes. Let simmer for one more minute, then serve immediately.