Step 1

1 Cut the salmon into bite-size pieces. Thinly slice the onion. Cut off the stems of the spinach and wash. Cut spinach into 5 cm. long pieces. Cut off the roots of the shimeji mushrooms.

Step 2

2 Put the salad oil in a pan. Fry the onion slices. Add the salmon, shimeji mushrooms (optional) and water and bring to a boil. Reduce the heat and simmer for 5 minutes on medium heat.

Step 3

3 Stir in the soy milk, the spinach, the bouillon cube or powder, salt and pepper and simmer on low heat for 8 minutes.