4cupsof chicken/duck brothDuck broth is better, but I doubt most people have one in stock
1large onioncut into thin slices
2medium potatoespeeled and cut into 1/4-inch thick slices
½package of firm tofucut into 4 slices
8piecesof whole shitake mushroomsstemmed
3ozof white mushrooms
1lbsalmon filletsliced into 1/2-inch thick pieces
2stalks green onionfinely chopped
¼small head cabbagecut into slices
2Tbspbutter
½cupof whole milk
Salt to taste
Instructions
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