Author: Marvellina
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  • 4 cups of chicken/duck broth Duck broth is better, but I doubt most people have one in stock
  • 1 large onion cut into thin slices
  • 2 medium potatoes peeled and cut into 1/4-inch thick slices
  • 1/2 package of firm tofu cut into 4 slices
  • 8 pieces of whole shitake mushrooms stemmed
  • 3 oz of white mushrooms
  • 1 lb salmon fillet sliced into 1/2-inch thick pieces
  • 2 stalks green onion finely chopped
  • 1/4 small head cabbage cut into slices
  • 2 Tbsp butter
  • 1/2 cup of whole milk
  • Salt to taste


  • Place onion slices on the bottom of the pot, followed by cabbage and then potatoes. Pour in the broth. cover the pot and bring it to a boil over high heat. Lower the heat and let it simmer for about 3 minutes
  • Uncover the pot, pour in the milk and add the butter and arrange the tofu, shitake mushrooms, white mushrooms on top of the ingredients and cover the pot again and simmer for 5 minutes
  • Uncover the pot and arrange the salmon slices on top of the other ingredients. Simmer until the salmon is cooked, about 5 minutes
  • Transfer the hot pot to the dining table. Garnish with spring onion. Serve with steamed rice